This is a recipe I got several years ago from a diabetic magazine. I do not eat seafood, so I have never made or tasted it. just sharing for those of you who do. I know many of you do not eat rice at all. I would suggest you use cauliflower rice or perhaps quinoa. Wild rice is not actual rice but a grain and may be used. The nutritional information is for the recipe as written.
This recipe calls for Brown and Wild Rice and the recipe has a ratio of 20g carbs to 17g protein per serving. That is well over the 1/3 as many protein grams as carb grams per meal that I learned to follow when diagnosed as a diabetic. This ratio has worked very well for me for 15 years. You do what works for you.
(Following directions below, put shrimp in frig to marinate while preparing the rice.)
1 tsp olive or canola oil
2 green onions, thinly sliced
1 1/2 tsp minced fresh rosemary
1/2 cup uncooked brown and wild rice blend
1 1/3 cups chicken broth
In a medium saucepan, over medium heat, heat the oil. Add the green onions and the rosemary. Cook, stirring, for about two minutes until fragrant. Add the rice and mix together. Add the chicken broth and bring to a boil. Reduce heat to simmer and cook 30 minutes or whatever your rice package recommends. Fluff with a fork and set aside while preparing the shrimp.
SHRIMP INSTRUCTIONS:
2 tsp olive or canola oil, divided
1 tbsp white cooking wine (or another tsp lemon juice)
1 tsp lemon juice
1 garlic clove, minced
1 tsp fresh rosemary, minced
1/2 lb med to large fresh shrimp, peeled and deveined
1/4 tsp salt
dash fresh ground black pepper
fresh lemon slices, optional
Mix one teaspoon of the oil, wine, lemon juice, garlic and rosemary together in a large plastic ziplock bag. Add the shrimp to the bag and mix well. Place in the refrigerator for 30 minutes.
Remove shrimp from bag and reserve the marinade. Heat a nonstick skillet over medium to high heat. Add the remaining oil to the skillet and swirl around to cover the bottom of the pan. Add the shrimp and sprinkle with the salt and pepper. Cook shrimp for 1 to 2 minutes. Flip shrimp to other side, add the reserved marinade and cook, stirring, for another minute or two until the shrimp are pink and opaque. Place the shrimp over the rice to serve.
Makes 4 servings with each serving approximately 20g carbs to 17g protein.
(Following directions below, put shrimp in frig to marinate while preparing the rice.)
1 tsp olive or canola oil
2 green onions, thinly sliced
1 1/2 tsp minced fresh rosemary
1/2 cup uncooked brown and wild rice blend
1 1/3 cups chicken broth
In a medium saucepan, over medium heat, heat the oil. Add the green onions and the rosemary. Cook, stirring, for about two minutes until fragrant. Add the rice and mix together. Add the chicken broth and bring to a boil. Reduce heat to simmer and cook 30 minutes or whatever your rice package recommends. Fluff with a fork and set aside while preparing the shrimp.
SHRIMP INSTRUCTIONS:
2 tsp olive or canola oil, divided
1 tbsp white cooking wine (or another tsp lemon juice)
1 tsp lemon juice
1 garlic clove, minced
1 tsp fresh rosemary, minced
1/2 lb med to large fresh shrimp, peeled and deveined
1/4 tsp salt
dash fresh ground black pepper
fresh lemon slices, optional
Mix one teaspoon of the oil, wine, lemon juice, garlic and rosemary together in a large plastic ziplock bag. Add the shrimp to the bag and mix well. Place in the refrigerator for 30 minutes.
Remove shrimp from bag and reserve the marinade. Heat a nonstick skillet over medium to high heat. Add the remaining oil to the skillet and swirl around to cover the bottom of the pan. Add the shrimp and sprinkle with the salt and pepper. Cook shrimp for 1 to 2 minutes. Flip shrimp to other side, add the reserved marinade and cook, stirring, for another minute or two until the shrimp are pink and opaque. Place the shrimp over the rice to serve.
Makes 4 servings with each serving approximately 20g carbs to 17g protein.
File photo for reference only.
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