While there is arguable value in not using any oil in this recipe, you really can't "saute" all those vegetables in white wine, let alone in 1/4 cup of it. The vegetables will shed water in the process, so you are really just boiling the vegetables. I thought we were past this obsession with zero fat recipes.
Serving it with rice just obviates the value for diabetics.
Also, okra is not traditional in shrimp creole. It is in gumbo.
Ron
---In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, <papa-h@att.net> wrote :
Low Fat Diabetic New Orleans Shrimp Creole
Source: The Diabetes Food and Nutrition Bible via diabeticgourmet.com/recipes/html/714.shtml
Yield: 6 servings
(1 cup per serving)
1/4 cup dry white wine
1 cup diced onions
1/2 cup diced celery
1-1/2 cups diced red pepper
1/2 cup diced green pepper
2 cloves garlic, minced
1 cup sliced okra
4 cups crushed canned tomatoes
1 tablespoon no-added-salt tomato paste
1 cup fat-free, reduced-sodium chicken broth
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon celery seed
2 bay leaves
1 pound large shrimp, peeled and deveined
Salt and pepper to taste
In a large stockpot or kettle, heat the white wine over medium heat until it boils slightly. Add the onions, celery, red and green pepper, and garlic and saute for 10 minutes. Add the okra, tomatoes, tomato paste, broth, cayenne pepper, paprika, celery seed, and bay leaves. Bring to a boil. Lower the heat and simmer for 45 minutes. Add the shrimp and cook for 5-6 minutes more until the shrimp turn pink. Season with pepper and salt.
Serve in bowls with cooked rice if desired.
Nutritional Information Per Serving Calories: 161 ; Protein: 16 g ; Fat: 1 g ; Sodium: 607 mg; Cholesterol: 107 mg ; Dietary Fiber: 6 g ; Sugars: 12 g ; Carbohydrates: 21 g
Exchanges: 1 Carbohydrate (equals 3 vegetable), 2 Very Lean Meat, 1 Vegetable
Source: The Diabetes Food and Nutrition Bible via diabeticgourmet.com/recipes/html/714.shtml
Yield: 6 servings
(1 cup per serving)
1/4 cup dry white wine
1 cup diced onions
1/2 cup diced celery
1-1/2 cups diced red pepper
1/2 cup diced green pepper
2 cloves garlic, minced
1 cup sliced okra
4 cups crushed canned tomatoes
1 tablespoon no-added-salt tomato paste
1 cup fat-free, reduced-sodium chicken broth
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon celery seed
2 bay leaves
1 pound large shrimp, peeled and deveined
Salt and pepper to taste
In a large stockpot or kettle, heat the white wine over medium heat until it boils slightly. Add the onions, celery, red and green pepper, and garlic and saute for 10 minutes. Add the okra, tomatoes, tomato paste, broth, cayenne pepper, paprika, celery seed, and bay leaves. Bring to a boil. Lower the heat and simmer for 45 minutes. Add the shrimp and cook for 5-6 minutes more until the shrimp turn pink. Season with pepper and salt.
Serve in bowls with cooked rice if desired.
Nutritional Information Per Serving Calories: 161 ; Protein: 16 g ; Fat: 1 g ; Sodium: 607 mg; Cholesterol: 107 mg ; Dietary Fiber: 6 g ; Sugars: 12 g ; Carbohydrates: 21 g
Exchanges: 1 Carbohydrate (equals 3 vegetable), 2 Very Lean Meat, 1 Vegetable
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Posted by: ron42nm@gmail.com
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