Title: Shrimp with Tomato Chili Sauce
Categories: Thai Seafood
Yield: 4 Servings

		Stephen Ceideburg
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

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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