Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
4 tablespoons Butter or margarine, divided
¼ pound Mushrooms, sliced
2 tablespoons Minced onion
¾ to 1 pound Medium shrimp, peeled and deveined
1 cup Chopped tomato
2 tablespoons Lime or lemon juice
¼ cup Coarsely chopped natural American pistachios
1 tablespoon Chopped parsley
Melt 2 tablespoons butter in skillet; sauté mushrooms and onion until onion is tender. Drain excess liquid. Add remaining butter, shrimp, tomato and lime juice. Sauté about 5 minutes or only until shrimp turns pink. Stir in pistachios and parsley. Serve over rice.