Diabetic Recipes for Dinner Part 3

Hey Folks,
Awesome post below on one “Speedy and Spicy Shrimp Stir-fry”  written by MyFoodAdvisor . I found this on the Diabetes.org and I’m reprinting the whole thing here for your convenience.

This Recipe Serves 6
½ cup gluten-free low sodium chicken broth
2 tablespoon corn starch
1 tablespoon gluten-free light soy sauce
¼ teaspoon crushed red pepper flakes
Cooking spray
16 ounce bag frozen stir-fry vegetables
1 pound peeled and deveined shrimp
3 cups cooked quinoa or brown rice
1.      In a small bowl, whisk together chicken broth and corn starch, until corn starch dissolves. Whisk in soy sauce and red pepper flakes.
2.      In a large nonstick skillet or wok, heat cooking spray over medium-high heat. Add frozen vegetables and cook for about 4 minutes.
3.      Add chicken broth mixture to pan and bring to a simmer.  Add shrimp and cook for 4 minutes or until shrimp is cooked through.
4.      Serve over quinoa or brown rice.
MAKE IT GLUTEN-FREE: Confirm your ingredients are gluten-free and this recipe can be made gluten-free.

Did anyone else out there have tried this recipe? Share your results with me in the comments below.


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