August 2007 Garlicky Shrimp and Broccoli 2 tsp olive oil 4 garlic cloves, thinly sliced 1/2 small onion, minced 1 pound peeled and deveined large shrimp (order ahead and have it deveined for you if desired) 1/2 tsp dried basil 1/2 tsp dried oregano 2 cups broccoli florets 1/3 cup low-fat, reduced sodium chicken (or vegetable) stock Salt and pepper to taste 2 Tbsp parmesan cheese (freshly grated is best) Heat oil in large skillet over medium-high heat. Add the garlic and onion and sauté for 1 minute Add the shrimp and sauté for 2 minutes. Add the basil, oregano, and broccoli. Stir to mix. Add the broth, cover and cook for 2-3 mi utes until the broccoli is bright green but tender. Season with salt and pepper. Sprinkle Parmesan cheese over each serving. Makes 4 servings (4 oz each) Calories: 135 Protein: 20 grams Carbohydrate: 4 grams (1g from fiber) Fat: 4 grams (1.0 sat) Cholesterol: 164 mg (Lisa's note: don't worry about when sat fat is so low) Sodium: 260 mg Exchange system: 3 very lean meat (remember to count protein as cooked weight, not raw...it started off as 4 oz per serving), 1 vegetable, 1/2 fat From Italian Diabetic Meals in 30 Minutes- Or Less Robyn Webb from the American Diabetic Association See Aug 2007 nutrition tip for more info on the book. Archived Recipes Copyright 2002-2007 - Lisa Merrill