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
- 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.
Nutritional Information Per Serving:
Calories: 121
Fat: 1.1 grams
Sodium: 211 miligrams
Cholesterol: 115.6 miligrams
Protein: 14.8 grams
Carbohydrates: 11 grams
Diabetic Exchanges
2 Vegetable, 1 Meat
Source: 1,001 Recipes For People with Diabetes