1/2 lb (approximately 24) small raw shimp with tails, peeled
1 1/2 tsp paprika
1/2 tsp garlic powder
1 tsp Italian seasoning
1/4 tsp black pepper
1 tbsp olive or canola oil
1/2 cup sliced and separated small red onion
1 1/2 cups grape tomatoes, halved
Lemon wedges, optional
In a small bowl combine the paprika, garlic powder, Italian seasoning and black pepper. Place the mixture into a zip-lock type food bag and add the shrimp. Seal bag and shake bag well to coat the shrimp.
Coat a large (preferably cast iron) skillet with nonstick cooking spray and heat over medium-high heat. Add the oil to the hot skillet then add the shrimp. Cook shrimp, turning occasionally, for 4 to 5 minutes or until the shrimp are pink and opaque.
Add the red onion and the tomatoes to the shrimp and cook, gently stirring often, for a minute or so until the tomatoes are hot and the onion is wilted.
Serve with the lemon wedges, if desired.
Note: This recipe makes 4 servings each having 13 g protein to 5 g carbohydrates making it ideal for diabetics. Each serving is around 112 calories and less than 1 gram saturated fat.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.