2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26 to 30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional
1. In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2 to 3 minutes.
2. Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3 to 4 minutes longer. Top with basil. Serve with rice if desired.
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
1 serving (calculated without rice): 239 calories, 9g fat (1g saturated fat), 138mg cholesterol, 443mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.