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Shrimp with tomato chili sauce

Yield: 4 Servings S

Ingredients:

• 1/4 c Chopped green pepper
• 2 tb Finely chopped shallots or -onions
• 1 tb Finely chopped jalapeno -pepper
• 2 Cloves garlic minced
• 2 ts Olive or vegetable oil
• 1 ts Dried basil leaves
• 1 ts Dried mint leaves
• 1 tb Minced parsley
• 1/2 c Chicken broth
• 3 tb Catsup
• 3 tb Rice wine or cider vinegar
• 3 tb Light reduced sodium soy -sauce
• 3 tb NutraSweet 'Spoonful'
• 1 lb Large cooked deveined shrimp

Instructions:

Seafood never had it so good and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence. SAUTE GREEN PEPPER shallots jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth catsup vinegar and soy sauce; heat to boiling. REDUCE HEAT and simmer uncovered until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in NutraSweet Spoonful. Serve warm with shrimp. NUTRITIONAL INFORMATION Serving Size: 1/4 recipe Calories..........160 Saturated Fat....<1 g Protein..........23 g Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total Fat.........4 g Sodium.........959 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat 1 vegetable From "The NutriSweet Spoonful Recipe Collection" 1992. Posted by Stephen Ceideburg

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