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The Recipe Instructions |
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Ingredients
6 oz uncooked medium bow tie pasta
1 tbsp ground allspice
1 tbsp frozen orange juice concentrate
1 tsp ground thyme
1 1/2 tsp vegetable oil, divided
1/4 tsp minced scotch bonnet pepper
12 oz medium shrimp, peeled, deveined
Nonstick cooking spray, as needed
1/2 cup fat-free reduced-sodium chicken bro
1/3 cup finely-chopped green onion, green tops only
2 tbsp lemon juice
1 tbsp sesame oil
1 tsp Dijon mustard
1/4 tsp salt
1 cup diced papaya
3/4 cup diced mango
Directions
Cook pasta according to package directions, omitting salt. Drain; set
aside.
Combine allspice, orange juice concentrate, thyme, 1 teaspoon oil and
pepper in small bowl; add shrimp and thoroughly coat.
Spray large nonstick skillet with cooking spray. Heat over medium heat
until hot. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are
opaque. Remove from heat.
Combine chicken broth, green onion, lemon juice, sesame oil, mustard, salt
and remaining 1/2 teaspoon oil in large bowl. Add papaya and mango; toss
to combine. Add pasta; toss again. Serve immediately.
This recipe yields 6 (1-cup) servings.
Exchanges Per Serving: 1 1/2 Starch, 1 1/2 Meat, 1/2 Fruit.
Nutrition Facts: Calories 217; Calories from fat 19%; Total Fat 5g;
Saturated Fat 1g; Protein 14g; Carbohydrates 30g; Cholesterol 87mg;
Sodium 208mg; Dietary Fiber 1g.
Comments: Bring a hint of the tropics to your table with the exotic
flavors of papaya and mango. In the islands, fruits are often cooked with
seafood to add a variety of textures, refreshing flavors and brilliant
colors.
Caution: Scotch bonnet peppers can sting and irritate the skin; wear
rubber gloves when handling peppers and do not touch eyes. Wash hands
after handling peppers.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 100 Calories; 4g Fat (40.9% calories
from fat); 12g Protein; 3g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 184mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 6
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