Curried Shrimp - 7g Carbs, 0g Fiber, 4g Sugar

Curried Shrimp - 7g Carbs, 0g Fiber, 4g Sugar

From: The New Family Cookbook for People with Diabetes
2 Tbsp margarine
1/4 cup chopped onions
1 small clove garlic, minced
1 cup fat-free milk
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp curry powder
1/8 freshly ground pepper
1 lb raw medium shrimp, peeled and deveined (about 12 ounces after peeling)

Melt the margarine in a medium non-stick saucepan over medium heat. Saute the onion and garlic until soft, about 5 minutes. Stir in the milk, flour, salt, curry powder, and pepper. Whisk and simmer until the sauce is thickened, about 5 minutes. Set aside. Bring a pot of water to a boil; drop in the shrimp and return to a boil. Reduce the heat; simmer for 4 minutes, or until the shrimp turn pink and are just cooked through (do not overcook). Drain well. Stir the shrimp into the curry sauce; heat thoroughly. Taste and add more curry powder or pepper, if desired.

Servings: 4
Serving Size: 1/4 of recipe, about 1 cup
Nutrition per Serving: 154 Calories, 7g Fat, 122mg Cholesterol, 528mg Sodium, 7g Carbs, 0g Dietary Fiber, 4g Sugars, 16g Protein
Diabetic Exchanges: 1/2 Starch, 2 Lean Meat