Shrimp with Tomato Chili Sauce

Stephen Ceideburg 1/4 c Chopped green pepper

2 tb Finely chopped shallots or

-onions 1 tb Finely chopped jalapeno

-pepper 2 Cloves garlic, minced

2 ts Olive or vegetable oil

1 ts Dried basil leaves

1 ts Dried mint leaves

1 tb Minced parsley

1/2 c Chicken broth

3 tb Catsup

3 tb Rice wine or cider vinegar

3 tb Light reduced sodium soy

-sauce 3 tb NutraSweet `Spoonful`

1 lb Large cooked deveined shrimp

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence. SAUTE GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling. REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in NutraSweet Spoonful. Serve warm with shrimp. NUTRITIONAL INFORMATION Serving Size: 1/4 recipe Calories..........160 Saturated Fat....<1 g Protein..........23 g Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total Fat.........4 g Sodium.........959 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable From "The NutriSweet Spoonful Recipe Collection", 1992. Posted by Stephen Ceideburg