50+ Friends Club Cookbook
Fish and Shellfish

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SWEET AND SPICY SHRIMP (diabetic)

From the Kitchen of: Pepper

Source:Sun Herald Newspaper, April 2004

1/4	c.	Soy Sauce
2	tsp.	Splenda granular sugar substitute
2	tsp.	cornstarch
1/2	tsp	crushed red pepper
1/2	tsp.	sesame or peanut oil
1		small onion -- sliced
1		small green bell pepper -- sliced
1		medium carrot -- thinly sliced (1/2 cup)
3/4	lb	peeled and deveined large shrimp, thawed if frozen

• Mix soy sauce, Splenda, cornstarch and red pepper. Set aside.
• Heat vegetable oil in 10-inch skillet over medium high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
• Stir in soy sauce mixture and shrimp. Cook 3-5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.
• Serves 2