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Ingredientes
- 1 c. Couscous
- 1 1/2 c. Lowfat Chicken Broth Boiling
- 2 tsp Extra virgin olive oil
- 1 c. Diced Onion
- 2 x Cloves Garlic Chopped
- 1 c. Diced Green Bell Pepper
- 3 c. Sliced Mushrooms
- 15 ounce Diced Tomatoes Italian Style With Juice
- 2 Tbsp. Tomato Paste
- 2 Tbsp. White Wine
- 1/4 tsp Crushed Red Pepper
- 1/4 tsp Freshly Grnd Black Pepper
- 1 lb Cooked Shrimp Med, Peeled
Direcciones
- A quick and delicious low-fat shrimp main dish from Express Lane Diabetic Cooking.
- 1. Place the couscous in a heatproof bowl. Add in the broth and cover. Set aside while you prepare the marinara mix.
- 2. In a skillet over medium-high heat, heat the oil. Add in the onion and garlic and saute/fry for 3 min. Add in the green pepper and mushrooms and saute/fry for 5 min till mushrooms have browned.
- 3. Add in the canned tomatoes, tomato paste, white wine, crushed red pepper, black pepper and salt. Simmer for 5 min. Add in the shrimp and cook for 1 minute.
- 4. Mound the couscous on a serving platter. Serve the shrimp marinara over the couscous.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 45 | 12% |
| Total Fat 5.14g | 6% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 595mg | 25% |
| Potassium 902mg | 26% |
| Total Carbs 47.16g | 13% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.85g | 5% |
| Protein 32.55g | 52% |
