Shrimp Diane

Shrimp Diane 1/2 cup sliced mushrooms 2 tablespoons minced shallots 1 tablespoon margarine 1/4 cup dry white wine or fat free chicken broth 1 15 1/2 ounce can artichoke hearts, drained, quartered 1/4 cup chopped chives 1/4 cup chopped pimiento 12 to 16 ounces peeled, deveined shrimp salt and pepper to taste chopped parsley, as garnish Saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives and pimiento. Heat to boiling; reduce heat and simmer, covered, 2 minutes. Stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley. Serves 4. Nutritional Information Per Serving: Calories: 149, Fat: 3.6 g, Cholesterol: 130 mg, Sodium: 460 mg, Protein: 17.2g, Carbohydrate: 8.2 g Diabetic Exchanges: 1 Vegetable, 2 Meat

Seasoned Pan Fried Catfish 1/2 cup potato flakes, instant 1/2 teaspoon seasoned salt 1/8 teaspoon ground black pepper 1 pound catfish fillets 1 egg, beaten butter flavored cooking spray In a shallow dish, combine potato flakes, seasoned salt and pepper. Dip catfish fillets in beaten egg, then coat well with seasoned potato mixture. Place in a large nonstick skillet coated generously with cooking spray and cook over medium heat until fillets are golden, about 10 minutes. Spray remaining uncooked side of fillets with cooking spray, turn over and continue cooking until golden and fish flakes easily with a fork about 10 more minutes. Turn only once during cooking. 4 servings. Nutrition Information per serving: Calories 165, Calories From Fat 45, Total Fat 5 g, Saturated Fat 1 g, Mono unsaturated 158 mg, Sodium 233 mg, Total Carbohydrate 7 g, Dietary Fiber 1 g, Sugars 0 g, Protein 23 g Exchanges per serving: Very Lean Meat 4, Starch 1/2