Ingredients
Directions
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.
Nutrition Information:
Calories: 188 calories, 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.
Categories
Appetizer Diabetic Snack and Appetizer Recipes Shellfish Quick meals Gluten Free Keto Low Calorie Low Carb Paleo Weight Management
This recipe was created by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky.