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Shrimp Vera Cruz

Serving size is 1/4 of recipe, or about 1 cup shrimp mixture plus 1/2 cup rice.

Yield: 4 servings
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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • One 14 to 15 ounce can stewed tomatoes with juice
  • 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped pickled jalapeno pepper
  • 1 small green or red bell pepper, cored, seeded, and cut into short, thin strips
  • 1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces after peeling)
  • 1 tablespoon cornstarch
  • 1/4 cup coarsely chopped cilantro
  • 2 cups hot cooked brown or white rice
  • 1 lime, cut in wedges (optional)


  1. Heat the oil in a large nonstick skillet over medium heat.
  2. Saute the onion and garlic until tender, about 5 minutes.
  3. Add the tomatoes with their liquid and the jalapeno pepper; simmer 10 minutes. Add the pepper strips and shrimp; cook until the shrimp are opaque, about 5 minutes.
  4. Stir the cornstarch into 1 tablespoon water in a small bowl; add to the skillet. Stir and cook until the sauce thickens, about 1 minute. Stir in the cilantro.
  5. Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables into each bowl. Garnish with lime wedges, if desired.

Nutritional Information (Per Serving)
Protein:17 g
Sodium: 407 mg
Cholesterol:121 mg
Fat: 5 g
Dietary Fiber: 4 g
Sugars: 7 g
Carbohydrates: 38 g
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat

Source: The New Family Cookbook for People with Diabetes

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