Ingredients

  • Olive oil cooking spray
  • 2 cups sliced mushrooms
  • 1 medium onion, chopped
  • 1/2 medium green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (16-oz) reduced-sodium whole tomatoes, undrained, coarsely chopped
  • 1 can (8 ounces) reduced-sodium tomato sauce
  • 1 pound peeled, de-veined shrimp
  • 1-2 cups vegetable broth
  • 1/2 cup dry white wine or orange juice
  • 1/2 - 1 cup clam juice
  • 2 strips orange rind (3 x 1/2 inch)
  • 2 bay leaves
  • 1 teaspoon dried marjoram leaves
  • 1/2 - 3/4 teaspoon dried savory leaves
  • 1/4 teaspoon fennel seeds, crushed
  • Salt and pepper, to taste


Directions

  1. Spray large saucepan with cooking spray; heat over medium heat until hot. Add mushrooms, onion, bell pepper, and garlic; saute, covered, until vegetables are tender, 8 to 10 minutes. Add remaining ingredients, except salt and pepper; heat to boiling. Reduce heat and simmer, covered, 10 to 15 minutes. Season to taste with salt and pepper.


Recipe Yield: Serves: 6 (about 1-1/2 cups each)

Nutritional Information Per Serving:

Calories: 121
Fat: 1.1 grams
Sodium: 211 milligrams
Cholesterol: 115.6 milligrams
Protein: 14.8 grams
Carbohydrates: 11 grams

Diabetic Exchanges

2 Vegetable, 1 Meat



Book Title: 1,001 Recipes For People with Diabetes

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