Spicy Shrimp and Oranges or Clementines

Spicy Shrimp and Oranges or Clementines 1 1/2 pounds peeled shrimp 1/2 to 1 canned chipotle chile in adobo sauce, minced 1/2 teaspoon sugar or substitute 2 large navel oranges or 4 clementines, peeled and sectioned 1/2 teaspoon ground cumin 3 tablespoons lime juice 1 tablespoon oil 1/2 cup cilantro, chopped Toss the shrimp with the minced chipotle (use 1/2 of the chile for mild heat and a whole one for more fiery flavor) and sugar; set  aside. Toss the oranges or clementines with the cumin and lime juice. Heat the oil in a large nonstick skillet over medium high. Add the shrimp in a single layer, taking care not to crowd the pan. If necessary, use 2 skillets. Cook the shrimp until they are lightly browned on the undersides, about 2 minutes. Turn them over and then place the orange secdtions on top of the shrimp. After 2 minutes, when the shrimp are seared on the undersides, toss the mixture and continue cooking 1 more minute, or until the orange pieces are softened and have released juices into the pan. Remove from the heat, stir in the cilantro and serve. Makes 4 servings. Calories 253, Fat 7 g, Carbs 12 g, Sodium 310 mg, Fiber 2 g.

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