Shrimp Scampi With White Beans
Contributed by: NAPSA
Cookbook Offers Delicious, Nutritious Choices
(NAPSA) - Eating a healthier diet can be delicious.
For more than a decade, Holly Clegg has shown people how in her "Trim & Terrific" cookbooks. Now, in partnership with the American Diabetes Association, she has created "Holly Clegg's Trim & Terrific Diabetic Cooking: Over 200 Recipes That Can Be On Your Table In 30 Minutes Or Less" (American Diabetes Association).
The new book is filled with more than 200 delicious, nutritious and easy-to-prepare recipes, ideal for people with diabetes as well as anyone looking to stay healthy and feel great.
The book includes great-tasting recipes for old favorites, such as Chicken Pot Pie, Corn Chowder and Banana Blueberry Muffins.
Here's a savory, quick and healthy recipe from her book:
Ingredients:
- 1 tablespoon olive oil
- 1 pound asparagus, ends trimmed and cut into 1-inch pieces
- 1 tablespoon minced garlic
- 1 pound peeled, raw, medium shrimp
- 1 1/2 cups coarsely chopped Roma tomatoes
- 1 (16-ounce) can great northern or navy beans, rinsed and drained
- 1 cup fat-free low-sodium chicken broth
- 2 teaspoons cornstarch
- 1/2 teaspoon dried basil leaves
- Salt and pepper to taste (optional)
Directions:
Heat the oil in a large nonstick skillet over medium heat. Saute the asparagus and garlic for 1-2 minutes. Add the shrimp and saute for 3-4 minutes or until the shrimp just starts to turn pink. Add the tomatoes and beans and cook for another 3 minutes or until the tomatoes are softened.
In a small bowl, combine the chicken broth and cornstarch. Stir into the skillet and cook over medium heat until thickened, stirring frequently. Add the basil and salt and pepper (if using).
Serving Size: Makes 6 Servings
Nutritional Information: Exchanges: 1 starch, 2 very lean meat, calories 173, calories from fat 29, total fat 3 g, saturated fat 1 g, cholesterol 112 mg, sodium 374 mg, total carbohydrate 17 g, dietary fiber 6 g, sugars 3 g, protein 19 g.
