- 4 sun-dried tomato halves
- 1/4 cup hot water
- 1 tablespoon olive oil
- 1/2 pound cooked and peeled shrimp (20–24 count size)
- 1 cup baby spinach leaves, rinsed and drained
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
Place sun-dried tomato halves into a small bowl. Pour hot water over the tomatoes and set aside for 10 minutes, stirring occasionally. After 10 minutes, remove tomatoes from the water, reserving the water for later use. Chop tomatoes and set aside. In a large sauté pan, heat olive oil. Add cooked shrimp and sauté. Add chopped tomato and spinach, then pour in the 1/4 cup reserved hot water and continue cooking. Add dried basil and black pepper, stir until combined, and serve immediately.
Yield: 2 servings. Serving size: 4 ounces shrimp.
Nutrition Facts Per Serving:
Calories: 188, Carbohydrates: 4 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 221 mg, Sodium: 346 mg, Fiber: 1 g
Exchanges per serving: 4 lean meat.
This recipe was created by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky.