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Shrimp Vera Cruz

Source of Recipe

"The New Family Cookbook for People with Diabetes"
SHRIMP VERA CRUZ

ALERT! High cholesterol Recipe

Diabetic Exchanges
Yield: 4 servings

- 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
OPTIONAL: - 1 lime, cut in wedges

Heat the oil in a large nonstick skillet over medium heat. Saut� the onion and garlic until tender, about 5 minutes. 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.

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.

Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables into each bowl. Garnish with lime wedges, if desired.

One serving (1/4 of recipe, about 1 cup shrimp mixture plus 1/2 cup rice) equals: Calories: 263, Fat: 5 g, Cholesterol: 121 mg, Sodium: 407 mg, Carbohydrate: 38 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 17 g ++++ Exchanges: 1-1/2 starch, 1 Vegetable, 2 Very Lean Meat