Moroccan Shrimp - 16g Carbs, 4g Fiber, 7g Sugar
From: www.drgourmet.com
Special Diet Information - -
Coumadin (Warfarin):
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose:
This recipe is safe for those who are lactose intolerant.
Sodium:
This is a low sodium recipe.
GERD / Acid Reflux:
This recipe contains GERD triggers and those with GERD may
wish to avoid it.
Gluten Sensitivity:
This recipe is safe for those who are sensitive to gluten.
Servings: 4
Serving size: 4 ounces shrimp with sauce
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers. Serve with Couscous or Brown Rice.
1 Tbsp olive oil
1 large onion (diced)
2 cloves garlic (minced)
1 large red bell pepper (diced)
1 28oz can crushed tomatoes
1 1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp paprika
1/4 tsp salt
Fresh ground black pepper (to taste)
1 lb shrimp (peeled and deveined)
1/4 cup parsley (coarsely chopped)
Place the olive oil in a large skillet over medium heat. Add the
onion and garlic and cook for about 3 to 5 minutes until the onions
begin to soften.
Add the pepper and cook for 2 minutes, stirring frequently.
Add the tomatoes, cumin, cinnamon, paprika, salt and pepper.
Cook for about 20 minutes, stirring occasionally.
Add the shrimp and cook for about five minutes.
Add the parsley, stir and serve.
Servings: 4
Serving size: 4 ounces shrimp with sauce
Nutrition per Serving;
214 Calories, 53 Calories from Fat, 6g Total Fat, 1g Saturated Fat,
170mg Cholesterol, 336mg Sodium, 16g Total Carbs, 4g Dietary Fiber,
7g Sugars, 25g Protein
Vitamin A 30%
Vitamin C 90%
Calcium 14%
Iron 30%
Vitamin K 71 mcg
Potassium 703 mg
Magnesium 74 mg
No comments:
Post a Comment