|Serving Size||¼ recipe|
|Calories from Fat||30|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||1 g|
|Vitamin A||25% DV|
|Vitamin C||15% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||20 minutes|
Cups of Fruits and Vegetables Per Person: 2.0
|Low sodium chicken stock||5 cups|
|Rice vinegar||¼ cup|
|Cayenne pepper||¼ teaspoon|
|Ground dried ginger||¼ teaspoon|
|Raw shrimp, peeled and de-veined||1 pound|
|Radishes, sliced||1½ cups|
|Spinach leaves, shredded||1½ cups|
|Green onions, thinly sliced||1 cup|
- In a large saucepan over medium heat, bring stock to a boil.
- Stir in vinegar, sugar, cayenne, and ginger.
- Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes.
- Turn off heat, stir in radishes, spinach, and green onions.
- Cover and let stand 2-3 minutes before serving.
Fruit: 0; Vegetables: 1; Meat: 3; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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