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This is *so good
This sounds delicous! How low in protein is it? I love seafood and it’s sounds like it’s an easy recipe to follow. I’m going to go pick up some wine to make it. Thanks for sharing!
This sounds really good and easy to make too. I am adding the ingredients to my grocery list so we can have it next week. I’ll have to let you know how it turns out!
Thanks for sharing this recipe as I am looking for a new recipe to eat. What can I replace the shrimps because I’m not eating them? Can any kind of fish be suitable for this recipe?
I will have to check and find out how to calc the protein intake, when I took the recipe to my doctor she said its fine but never gave me any tools to help figure it out. Not sure about a substitute either, but I would assume so?
This sounds tasty. Did you find this at allrecipes.com? It’s my favourite site
And this one is good, also
Pork With Sugar Snap Peas
Ingredients
* 1 pound pork tenderloin, cut into 1/4-inch-thick slices
* 2 garlic cloves, minced
* 2 teaspoons olive or canola oil
* 10 ounces fresh or frozen sugar snap peas
* 3 tablespoons reduced-sodium soy sauce
* 2 tablespoons white wine vinegar or distilled vinegar
* 1 tablespoon molasses
* 3/4 teaspoon ground ginger
* 1/4 teaspoon crushed red pepper flakes
* Hot cooked rice
Directions
1. In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve over rice.
Footnotes
*
Nutritional Analysis: One serving (1 cup stir-fry, calculated without rice) equals 226 calories, 6 g fat (2 saturated fat), 67 mg cholesterol, 513 mg sodium, 10 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
I tried this about a month ago from a dinner party we attended and the host was also in the same boat as me so I was oddly thankful of at lease one place where I did not have to worry about the food. I found the recipe she used online and I am going to try it myself within the week.
Shrimp and Sugar Snap Peas
Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 30 Min
Ingredients
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil
Directions
1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
2.Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
3.Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.
Nutritional Information Amount Per Serving Calories: 403 | Total Fat: 7.7g | Cholesterol: 133mg