Main Dishes
Turkey Sage Cutlet

Sweet-and-Sour Shrimp

Makes 4 servings.
Per serving: 412 calories, 24 g protein, 54 g carbohydrate, 8 g fat, 1 g saturated fat, 4 g fiber, 173 mg cholesterol, 177 mg sodium

Here’s a flavorful recipe. This low-fat, low-sodium dish uses celery, pear, and brown rice to provide plenty of fiber and taste.

INGREDIENTS:

1/2 cup chopped walnuts
(Note: If nuts are a problem, they can be omitted)

1 lb medium frozen cooked shrimp

3/4 cup low-sodium sweet-and-sour sauce

1 cup diagonally sliced celery

1 medium pear or apple, cored and cut into bite-size pieces

1 cup cooked brown rice

DIRECTIONS:

1.  Preheat the oven to 350°F. Bake walnuts on baking sheet for 10 minutes until golden brown, stirring halfway through the baking time. Remove from oven, set aside to cool.
2.  Put shrimp in colander. Defrost under cool running water. Drain and set aside.
3.  In a large nonstick skillet or wok, heat the sweet-and-sour sauce over medium-high heat until it begins to bubble. Stir in celery, cover, and cook for 1 minute. Stir in the pear, and cook for 2-3 minutes more, until fruit is slightly tender. Stir in the shrimp. Cover, and cook for 1 minute, or until heated through. Stir in toasted walnuts and serve over the steaming rice.

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