Garlicky Peppers and Shrimp ~ Serves 4 @ 8 carbs.

Garlicky Peppers and Shrimp ~ Serves 4 @ 8 carbs.

Postby Maryann » Sat May 11, 2013 7:55 am

1/2 spaghetti squash
2 Tbsp. olive oil
3 small red, green, yellow, and/or orange sweet peppers, seeded and cut into thin strips
2 medium red onions, cut into thin wedges
4 cloves garlic, thinly sliced
1 lb. peeled and deveined medium shrimp
1/8 tsp. cayenne pepper
1 cup small fresh basil leaves (optional)

Remove seeds from squash and place cut side down in a glass or ceramic pie pan with 1 to 1 1/2" water. Cover tightly with plastic wrap and cook for about 5 minutes. Test for doneness by piercing rind. If it is still too tough to penetrate, cook an additional 2 minutes. Remove from microwave and either run under cool water until comfortable to handle or let rest in drained dish. When ready, shred inside of squash onto serving platter and reheat if necessary in microwave oven for about 1 1/2 minutes.
While squash is cooking, heat oil in large skillet over medium-high heat. Stir in peppers, onions and garlic; stir-fry for 5 to 10 minutes or until tender-crisp. Add shrimp and cayenne, cook and stir for about 2 minutes longer. Shrimp should be opaque. Pour shrimp over spaghetti squash and sprinkle with the basil leaves if desired.

NOTE: 477 cal.; 9 grms fat; 12 gms carbs; 4 grms fiber and 33 gms protein
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