• 1 Tbs. olive oil
• 2 Tbs. shallots, chopped
• 1 clove garlic, crushed
• 1/2 tomato, peeled and coarsely chopped
• 1/2 cup tomato sauce
• 1/8 tsp. cayenne pepper
• 1 lb. shrimp, shelled, deveined and boiled 5 minutes until they just turn pink
• 2 Tbs. dry white wine
• 1 Tbs. fresh parsley, chopped

In a large skillet over medium heat, heat the oil. Sauté the shallots and garlic 2 minutes. Add the chopped tomato, tomato sauce, cayenne pepper and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat to low and let simmer uncovered 10 minutes. Stir in the shrimp and wine. Continue to cook 5 minutes. Remove from the heat and transfer to a serving platter. Sprinkle with parsley and serve.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Per serving: calories 174, fat 5.5g, 30% calories from fat, cholesterol 172mg, protein 23.9g, carbohydrates 5.4g, fiber 0.8g, sugar 2.0g, sodium 357mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 3.4

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