Shrimp, Corn, and Pepper SauteThe “Shrimp, Corn, and Pepper Sauté,” from Express Lane Diabetic Cooking, by Robyn Webb, allowed me to enjoy the nice flavor combination of shrimp, corn, tomato, and basil. I sauteed my onion for only 3 minutes, then added my bell pepper and corn for another 4 minutes. I used 1 full cup of green bell pepper, rather than using two different colors. Of course, the color of your peppers does not matter here. Once I covered my skillet, I cooked for another 4 minutes. After adding my shrimp (which were frozen raw, not cooked), I cooked for 5 minutes. I used 2 tsp. dried basil, rather than the suggested 2 Tbsp. fresh (my formula is to use one-third the dry equivalent for fresh). I added 2 tsp. salt and 1/2 tsp. pepper to the final mix. Needless to say, this was a super-quick meal to cook -- and subsequently to enjoy.

To make this meal extra-delicious, I also made the “Mexican Rice II,” from All Recipes. To me, a great, thick, tomatoey rice such as this is true comfort food. I chose to use long-grain brown rice, which significantly extended the necessary cooking time. I toasted the dry rice in the oil for 3 minutes, then added the onion. My “garlic salt” recipe was 1/2 tsp. garlic powder + 1/2 tsp. salt. I used vegetable-bouillon broth, rather than the suggested chicken broth, then needed to add even more liquid in order to cook this rice in 45 minutes. It was all worth it, for this tasty rice.

RECIPES: if you and your guests like shrimp and rice, this is a meal you should prepare
brown rice will give you a meal in one hour; white rice would be faster
tomato complements both parts of this meal, while corn, shrimp, and basil win the flavor race

Next time, let’s work with chicken. I’ll make the “Crunchy Chicken Bake,” from Light and Easy Diabetes Cuisine, by Betty Marks, along with the “Tomato, Corn, and Avocado Salad,” from the July/August 2008 issue of Everyday Food. See what happens when you return to my site on Sunday, November 16.