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Shrimp Vera Cruz



  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:

Calories: 263
Fat: 5 grams
Fiber: 4 grams
Sodium: 407 miligrams
Cholesterol: 121 miligrams
Protein: 17 grams
Carbohydrates: 38 grams
Sugars: 7 grams

Diabetic Exchanges

1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat

Source: The New Family Cookbook for People with Diabetes