Kung Pao Shrimp

Kung Pao Shrimp - 5g Carbs, 1g Fiber

Yield: 4 servings From: The Complete Idiot's Guide to Terrific Diabetic Meals

1 1/2 Tbsp hoisin sauce 1 Tbsp dry sherry 1 tsp granulated sugar **Note 1/2 to 1 tsp chili paste 1 egg white 1 Tbsp cornstarch 1 lb medium shrimp, shelled and deveined 1 Tbsp vegetable oil 1/2 tsp fresh grated gingerroot 1 garlic clove, minced 1/4 cup unsalted, dry-roasted peanuts

In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside.

In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside.

Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve.

Nutrition per Serving (4 ounces): 236 Calories, 25g Protein, 5g Carbs, 1g Dietary Fiber, 10g Fat, 172mg Cholesterol, 223mg Sodium

Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit Glycemic Index: 28 Glycemic Load: 1

sugar. Take care, Gloria
 * Note: Use your favorite substitute to cut down on the

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group