Diabetic Recipe of the Week: Shrimp Scampi

Makes: 5 servings
Serving Size: 3 oz. shrimp, 1/2 cup pasta
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
8 oz. whole wheat spaghetti or linguine

3 Tbsp. olive oil
4 garlic cloves, minced
Pinched crushed red pepper flakes
1 lb. fresh large shrimp, peeled, and deveined
1/4 cup cry white wine
Juice and zest of one lemon
2 tsp. butter
2 Tbsp. minced fresh parsley
Preparation
1. Cook the whole wheat pasta according to the package directions.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes, and saute for about 1 minute, just until fragrant. Do not let the garlic brown.
3. Add the shrimp and saute for 2 to 3 minutes, or until the shrimp are cooked through and turn pink.
4. With a slotted spoon, remove the shrimp from the skillet; keep warm. Add the wine and lemon juice to the skillet and bring to boiling. Simmer the liquid for about 3 minutes. Add the butter and stir as it melts.
5. Add the lemon zest, parsley, and cooked pasta to the skillet; toss to coat. Top with the shrimp and serve immediately.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Party Shrimp With Cilantro Dip

Makes: 16 servings
Serving Size: About 4 shrimp, 1 Tbsp. dip
Preparation Time: 20 minutes
Cooking Time: 5 minutes

Ingredients

Cilantro dip
6 garlic cloves, minced
3/4 cup minced cilantro
1/2 small green bell pepper, seeded, cored, and diced (about 1/2 cup)
1 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. red pepper flakes
3 Tbsp. red wine vinegar
1/3 cup olive oil

2 lbs. peeled and deveined fresh large shrimp, tails on
1 Tbsp. ground cumin
1 Tbsp. sweet paprika
1 1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. hot or mild chili powder
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbsp. vegetable oil

Preparation
1. In a small food processor, mix the garlic, cilantro, green pepper, cumin, salt, and red pepper flakes, pausing to scrape the sides. Add the vinegar and oil, and puree until smooth. Spoon the dip into a small serving bowl; set aside (chill in the refrigerator if not serving right away).
2. In a large bowl combine the shrimp, cumin, paprika, coriander, garlic powder, chili powder, salt, and pepper.
3. In a large skillet or wok, heat the oil over medium-high heat. Add the shrimp and saute for 5 to 8 minutes, until the shrimp turn pink and are no longer translucent. If you need to cook the shrimp in two batches, cook them 3 to 5 minutes per batch, until the shrimp are pink. Add the shrimp to a serving bowl.
4. To serve: Spoon 1 Tbsp. dip into each of 16 shot glasses and place three to four shrimp around the lip of the glass.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

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Diabetic Recipe of the Week: Mediterranean Zucchini "Pasta" With Shrimp and Cherry Tomatoes

Makes: 5 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
Ingredients
1 garlic clove, minced
2 Tbsp. olive oil
1 large zucchini
1 cup halved cherry tomatoes
1/2 pound peeled, cooked, and deveined medium shrimp
1/4 cup sliced basil
1Tbsp. small capers, drained
8 sliced pitted black olives
2 Tbsp. crumbled feta cheese
Preparation
1. In a small dish combine the garlic and olive oil, and set aside for 15 minutes.
2. Slice the zucchini lengthwise into thin strips. Then slice the strips into 1/4 inch thick ribbons.
3. In a large bowl, combine the cherry tomatoes, shrimp, basil, capers, and olives. Fold in the zucchini "pasta" and feta cheese. Drizzle with the garlic-infused olive oil, toss gently, and serve.

If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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• Diabetic Recipe of the Week: Feta, Arugula, and Mushroom Bruschetta

Diabetic Recipe of the Week: Sweet and Sour Shrimp

Serves: 4
Serving size: 1 cup
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
1 lb. peeled and deveined large shrimp
3 Tbsp. flour
3 tsp. canola oil, divided
1 medium red pepper, cored and thinly sliced

1 medium green pepper, cored and thinly sliced
1/2 large red onion, sliced
1/2 cup pineapple chunks
Sauce
1/3 cup pineapple juice
2 Tbsp. red wine vinegar
2 Tbsp. sugar or Splenda
1 tsp. light soy sauce
1 tsp. grated ginger
2 garlic cloves, minced
2 tsp. arrowroot
Preparation
1. Combine the sauce ingredients in a measuring cup and set aside.
2.  Coat the shrimp very lightly with flour and shake off excess
3. Heat 2 tsp. oil in a large wok over medium high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
4. Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for 5 minutes. Add the pineapple chunks and sauce and cook until the sauce thickens, about 1 minute.
5. Add the shrimp to the mixture and serve.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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