Shrimp with Garlic Sauce

Another healthy choice from the Canyon Ranch Spa cookbook.

1 1/2 tablespoons minced fresh garlic
1 tablespoon diced shallots
1/2 cup white wine
1 cup chicken stock
1 1/2 teaspoons cornstarch
1/2 cup peeled, seeded and diced tomatoes
2 tablespoons nonfat sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Pinch pepper

1 lb. shrimp, peeled and deveined
2 teaspoons olive oil

In a medium saucepan, combine garlic, shallots and wine and simmer until wine is evaporated. Add chicken stock and simmer until reduced by half, about 5 minutes.

In a small bowl or cup, combine cornstarch and 1 1/2 teaspoons water to make a paste. Add to sauce and simmer until thickened, about 2 to 3 minutes. Remove from heat and add remaining ingredients. Cover.

In a large saute pan, heat olive oil over medium heat. Add shrimp and saute until pink, about one minute on each side. Do not overcook!

Serve 1 1/2 tablespoons sauce over 3 ounces cooked shrimp.

Makes 4 servings (170 calories each, 5 gm carbohydrate, 6 gm fat, trace fiber)