Best Diabetic Shrimp Scampi Recipes
DIABETIC SHRIMP SCAMPI
This is a wonderful Shrimp Scampi that I learnt from an Italian cook who introduced me in making Diabetic foods. My father is very ill with Diabetis and loves his foods (of course) This recipe as a "hit" with Dad. A tasty blend of Shrimp and Garlic.
Provided by CuppieCake71
Categories One Dish Meal
Time 14m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Directions.
- Heat butter and oil in large non-stick skillet over high heat. When butter starts to brown, add garlic. Lower heat; cook 1 minute, stirring to prevent garlic from overbrowning.
- Add shrimp; cook 2 minutes, stirring occasionally. Add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. Stir in bread crumbs and parsley. Serve immediately.
Nutrition Facts : Calories 110.5, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.7, Sodium 351.5, Carbohydrate 3.1, Fiber 0.2, Sugar 0.4, Protein 0.6
CHICKEN SCAMPI (DIABETIC)
ALWAYS inspired by what I find on the Internet, TRUE! LOVE the EASE and simplicity too! HEALTHY, nutritious, simple as can be! This "inspired" (and slighly changed) DIABETIC FOR DUMMIES COOKBOOK RECIPE by ALAN RUBIN is a DEFINATE keeper for ME!!! NOTE: To make the strips easier to do, I cut the chicken breast square to start too! One inch strips, than between baking paper, lightly pounded away, HOPING this recipe WILL make your day! Used FRESH herbs as does make a difference too! :) Original recipe says to place under broiler for 8 minutes; when pounded thin, can fry in heated pan (no oil) for 30 seconds each side until light brown, saving HEAPS of time too! PREP time does NOT include marinading overnight :) NOTE: I used chicken breasts cut into 1 inch strips about 4 ounces each NOTE: I added some spinach at the end until it wilted for extra colour and serve of veggie too :) WHOO HOO!!
Provided by mickeydownunder
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.
- Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).
- HEAT frypan, cook chicken until lightly golden brown and cooked.
- HINT: Cook in small batches and keep warm until sauce is made.
- After chicken is cooked heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant, but not browned.
- Add the remaining white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil.
- Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.
- ENJOY!
Nutrition Facts : Calories 272.5, Fat 11.7, SaturatedFat 4, Cholesterol 106.5, Sodium 438.1, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 34
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