Article printed from DrMarcantel.com Available at http://www.drmarcantel.com/recipes More Recipes for Diabetics, the Weight Conscious, and Everybody Else(page 6)
Creamy Shrimp Pesto Rotini by Dr. Tina Marcantel
The whole wheat rotini helps prevent blood sugar spikes that you might experience from refined (white) pasta, the garlic contains antibiotic properties, and the basil in the pesto can help relieve gas (see below). What more could you ask from a delicious Italian recipe?
10-12 oz. pack whole wheat rotini (cooked) 1 1.2 oz. pack Knorr Creamy Pesto sauce mix 2 cloves of garlic finely chopped 1 4 oz. jar pimentos (drained) 1/2 onion finely chopped 1 lb. shrimp (boiled and peeled) 1 cup milk fresh basil leaves 1/4 cup olive oil
Saute onions and garlic in olive oil until tender. Stir in milk and sauce mix and bring to a boil. Add pimentos and cooked shrimp. Reduce heat and simmer approximately 5-10 minutes. Season to taste. Remove from heat. Add rotini and mix with sauce. Top with fresh basil to serve.
Seafood and Okra Gumbo by Dr. Tina Marcantel
Here's a nice Louisiana gumbo recipe that's great for the cool weather. As we Cajuns would say, "Talk about good!"
3 lbs. frozen chopped okra 1 small can of tomato paste 3 tablespoons canola oil 1 tablespoon Tabasco sauce 1 large chopped green bellpepper 2 tablespoons Worcestershire sauce 3 cups chopped white onion 4 quarts water 2 cans Rotel chopped tomatoes Creole seasoning to taste (I use Tony Chachere's) 2 lbs. crabmeat (I like Trader Joe's in the can)
Saute onions, bellpepper, and okra in oil for 20 minutes over medium high heat. Transfer to large pot. Add tomato paste, tomatoes, water. Mix well. Add tobasco, Worcesterchire sauce, and Creole seasoning. Bring to boil, then add crabmeat and shrimp. Simmer for approximately 1 1/2 to 2 hours, stirring occasionally. Spoon over brown rice to serve.
High Protein Stir Fry by Dr. Tina Marcantel
A half cup of edamame (soybeans) provides 12 grams of protein and 6 grams of fiber. One pound of shrimp provides 19 grams of protein.
1 lb. peeled uncooked shrimp 12 oz. sliced fresh mushrooms 1/2 cup edamame (shelled and cooked) 1/2 cup mozzarella cheese 1 can artichoke hearts (in water) -- drained 1/2 cup Smart Balance light buttery spread
Sauté mushrooms in Smart Balance. Add shrimp and cook until pink. Add artichoke hearts and stir. Add edamame and cheese and stir. Remove from heat and serve warm. Makes approximately 3-4 servings.
West African Peanut Soup
This recipe appeared in the East Valley Tribune and we had to try it. This "cook's note" appeared with it: This simple, rich soup is adapted from a dish popular in Cameroon. For extra flavor, try it with a savory peanut butter, such as Peanut Better's hickory smoked or onion parsley peanut butters. It's interesting and different-tasting.
2 tablespoons peanut oil (canola can be substituted) salt and black pepper to taste 1 cup peanut butter (smooth or chunky) 2 tablespoons grated fresh ginger 1 large yellow onion, diced 1/4 cup fresh cilantro 2 cups baby spinach greens or chopped kale 28-ounce can diced tomatoes 3 garlic cloves, minced 1 pound raw shrimp, peeled 1/4 cup crushed roasted peanuts, to garnish 1 quart (4 cups) chicken broth 1/4 teaspoon crushed red pepper
Heat the oil in a large saucepan over medium-high. Add the onion, garlic, red pepper, and ginger. Sauté until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and chicken broth, then bring to a simmer.
Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.
Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts. Yields 6 servings, and the cooking time is about 30 minutes, start to finish.
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