Shrimp and Glitz ⁑

This dish was inspired by a traditional Shrimp and Grits recipe, but made without the grits in order to reduce the glycemic index. I whimsically chose the name “Glitz” as the way I thought that Chef Ryo Soto, my friend and the retired owner and chef of the now closed Chez Sateau restaurant in Arcadia, CA, would pronounce “Grits’, as he pronounced his first name “Leo”, and because the dish contained soy protein. Chef Sato was named 1979 Chef of the Year in Los Angeles, and gold medalist in the 1980 Culinary Olympics hot food competion.

• 1 tbsp olive oil
• ¼ cup onion, chopped
• ½ cup shiitake mushrooms, sliced
• ¼ cup green pepper, chopped
• ¼ cup broccoli spears, chopped
• 1/3 cup TVP^*
• ½ cup water with ½ tsp lobster base dissolved
• ¼ cup nonfat sour cream
• 1 tsp anchovy fish sauce
• ¼ cup sliced almonds
• ½ lb raw shrimp, in bite-size pieces

Put the TVP and lobster-infused water in a pyrex measuring cup and nuke for one minute. Set aside to reconstitute.

Sauté the onions, mushrooms, green pepper, and broccoli in the olive oil until the onions have become translucent.

Add the shrimp to the pan and sauté until the shrimp have just turned pink and show no translucency.

Add the reconstituted TVP and sour cream and restore the heat to a serving temperature.

Divide the mixture equally onto two plates, garnish with the almonds, and serve.

Serves 2.