Saucy Shrimp and Scallops - 8g Carbs, 2g Fiber, 4g Sugar
From: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
Servings: 6
1 Tbsp hot chili oil
2 garlic cloves, minced
1/4 cup minced scallions
1 small red chili, minced
2 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
1 lb medium shelled and deveined shrimp
1/2 lb sea scallops
1/4 cup low-fat, low-sodium chicken broth
1/2 cup chopped bok choy cabbage
1/2 cup fresh snow peas, trimmed
2 Tbsp lite soy sauce
Heat the oil in a wok over high heat.
Add the garlic, scallions, and red chili and stir-fry for
30 seconds. Add the carrots and celery and stir-fry for
3 minutes. Add the shrimp and scallops and stir-fry for 1 minute.
Add the broth, cover, and steam for 1 minute. Add the bok
choy, snow peas, and soy sauce. Steam for 2 minutes until
the snow peas are tender, but still crisp.
Servings: 6
Serving Size: 3-4 ounces seafood
Nutrition per Serving:
161 Calories, 4g Fat, 126mg Cholesterol, 409mg Sodium,
8g Carbs, 2g Dietary Fiber, 4g Sugars, 23g Protein
Diabetic Exchanges: 2 Vegetable, 3 Very Lean Meat
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