2002 Zippy Shrimp

By boandozzy

1/2 cup equals 113 calories, 2 g fat (trace saturated fat), 139 mg cholesterol, 498 mg sodium, 3 g carbohydrate, trace fiber, 19 g protein.

Diabetic Exchanges: 3 lean meat.

Originally published as Zippy Shrimp in Light & Tasty April/May 2001, p53

Ingredients

• 1-1/4 cups chicken or vegetable broth
• 10 medium pitted ripe olives, finely chopped
• 1 red chili pepper, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 4 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 2 pounds uncooked medium shrimp, peeled and deveined

Preparation

Step 1

In a large nonstick skillet, combine the first 10 ingredients. Bring to a boil; cook until mixture is reduced by half. Add shrimp. Simmer, uncovered, for 3-4 minutes or until shrimp turn pink, stirring occasionally. Yield: 8 servings.