Janine Williams commented on my We Rise And Shine feature, asking if I would share a West Indian/Caribbean dish that would be suitable for a diabetic...
Hi Janine! Thank you so much for reading my interview on We Rise And Shine, and also, thank you for reaching out to ask for West Indian/Caribbean dishes recommended for diabetics.
While I do not give medical advice, and I strongly recommend you speak with your doctor regarding the best ingredients to use, I pulled up a sumptuous recipe for you that I'm sure you'll love!
DISCLAIMER: Please note that my blog post is for information only and does not intend to replace the advice of your doctor. Please consult your doctor for recommendations that are best for you.
HAWAIIAN SHRIMP KABOB
- 1/2 cup dry sherry
- 1 teaspoon sesame oil
- 2 tablespoons grated fresh ginger
- 2 tablespoons tamari soy sauce
- 2 tablespoons pineapple juice concentrate
- 1 pound fresh sea scallops or shrimp, peeled and deveined
- 1 large mango, peeled and cut into wedges
- 1/2 papaya, peeled and cut into wedges
- 1 large red pepper, seeded and cut into large squares
- In a medium bowl, combine the sherry, sesame oil, ginger, soy sauce, and pineapple juice concentrate. Add the shrimp or scallops. Let the shellfish marinate for 30 minutes in the refrigerator.
- Prepare an outside grill or oven broiler by placing the rack 6 inches from the heat source. Remove the shrimp or scallops from the marinade. Reserve the remaining marinade. Thread the shellfish onto wooden skewers and alternate them with the mango, papaya, and red pepper.
- Place the skewers on the grill and frill for about 5 minutes, turning and basting with the marinade.
Nutritional Information (Per Serving)
Sodium: 429 mg
Fat: 2 g
Carbohydrates: 20 g
Exchanges: 2 Very Lean Meat, 1-1/2 Fruit
Source: The Diabetes Food & Nutrition Bible
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