Get the latest COVID-19 information: vaccines, testing, getting care and more
Doctor's office
Enter your doctor's name to get office information.
Find labs in your network
Enter your primary care doctor's name to find labs in your network.
Find urgent care centers in your network
Enter your primary care doctor's name to find urgent care centers in your network.
Verify your medical group

Refer to your insurance card or call your insurance provider to determine your medical group.

You can also search for your primary care doctor to find the medical group you and your doctor belong to.

Driving Directions
Update Information
Forgot Password

Please enter your e-mail address.

Sharp Health News

Low-sodium pizzetta and shrimp wraps (recipe)

Feb. 20, 2020

Low-sodium pizzetta and shrimp wraps (recipe)

Living with heart failure may mean following careful advice from your doctor, including advice on a heart-healthy, low-salt diet. These two low-sodium recipes are sure to keep both your heart and taste buds happy.

Ricotta, Leek, Tomato and Basil Pizzetta
Yields 6 servings

1/2 cup part-skim ricotta cheese
1/4 cup part-skim shredded mozzarella cheese
2 1/2 tablespoons shredded Parmesan cheese, divided
3/4 teaspoon fresh parsley, chopped
1/2 cup fresh leeks, thinly sliced
1 1/2 cups fresh plum (Roma) tomatoes, diced
2 tablespoons red wine vinegar
1 1/2 teaspoons crushed red pepper flakes
6 whole-wheat flatbreads
3/4 cup green onion, chopped
1/3 cup fresh basil, chiffonade

Heat oven to 350° F.

In a medium bowl, combine the ricotta, mozzarella, 1/2 tablespoon Parmesan, and the parsley. Mix well and set aside.

Spray a large sauté pan with nonstick cooking spray. Over medium-high heat, cook leeks until translucent. Reduce heat to medium and continue stirring leeks for 3 minutes. Remove pan from heat.

In a bowl, toss diced tomatoes with red wine vinegar and crushed red pepper flakes.

On each flatbread, add 2 tablespoons of the ricotta cheese mixture, evenly spreading it to 1/4 inch from the edge. Top each flatbread with 2 tablespoons of sautéed leeks, 1/4 cup diced tomatoes and 1 teaspoon Parmesan cheese. Bake for 6-7 minutes.

Remove flatbreads from oven and top each with 2 tablespoons green onion and 1 tablespoon basil. Cut into bite-sized pieces and serve.

Nutrition Facts (Per Serving): Calories: 250; Total Fat: 3 g; Sodium: 360 mg

Spicy Shrimp and Kimchi Rice Paper Wraps
Yields 6 servings

9 large raw shrimp, peeled and deveined, and cut in half lengthwise
6 (10-inch) rice paper wraps
6 green leaf lettuce leaves

For kimchi:
1/2 cup Chinese (Napa) cabbage, thinly sliced
1/3 cup cucumbers, peeled and seeded, cut into 1/8-inch slices
1/2 cup daikon radishes, julienned
1 tablespoon garlic, minced
1 tablespoon carrots, shredded
1 1/2 tablespoons scallions, thinly sliced on the bias
1 1/8 tablespoons unseasoned rice vinegar
1/2 tablespoon sugar
2 teaspoons crushed red pepper flakes
3/4 teaspoons unsalted white sesame seeds

For cilantro mint vinaigrette:
1/2 cup water
1/2 cup granulated sugar
1 1/2 teaspoons fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/2 teaspoon fresh ginger, minced
1 1/2 tablespoons red onion, chopped
1 1/2 teaspoons unseasoned rice vinegar

Cook the shrimp: In a large pot, add 3/4 cup water. Put shrimp in steam basket and place in pot; make sure the water does not touch the shrimp. Place lid on the pot and bring water to a boil. Once water is boiling, steam shrimp for 3 minutes.

Make the kimchi: In a bowl, combine all kimchi ingredients. Toss to evenly coat and distribute. Cover the bowl with a lid or plastic wrap and place in refrigerator to marinate overnight. Before use, drain and discard excess liquid.

Make the vinaigrette: In a saucepan over low heat, combine water and sugar; simmer for 3-5 minutes. Stir in cilantro, mint, ginger, red onion and rice vinegar. Allow mixture to steep for 5 minutes. Transfer to a bowl and cool quickly in an ice bath.

Assemble the wraps: When you are ready to serve, rehydrate rice paper wraps. Place wraps on moist cutting board. Layer 3 shrimp halves, cut side up, on bottom of each wrap. Top shrimp with 1/2 cup kimchi. Close up and roll the wrap like a burrito.

Place a lettuce leaf on a serving plate, add 1 assembled wrap and top with 2 tablespoons of cilantro mint vinaigrette.

Nutrition Facts (Per Serving): Calories: 180; Total Fat: 1 g; Sodium: 120 mg

You might also like:

Choose the doctor who's right for you.

At Sharp, we make it easy to find an exceptional doctor — right where you live and work.

All Categories
Contact Sharp HealthCare
Call us

Call 1-800-827-4277 or view our detailed phone directory.

For medical or psychiatric emergencies, call 911 immediately.

Email us

Please do not use this form to convey personal or medical information.

How would you like to be contacted?
Date of birth

What's This?

These important numbers are located on your billing statement.

Find your Sharp Rees-Stealy account number

Find your SharpCare account number

Find your SharpCare account number
What's GDPR?

The General Data Protection Regulation (GDPR) governs the processing of personal information gathered from individuals while they are in the European Union (EU) and parts of the EEA (European Economic Area, which currently includes Iceland, Lichtenstein and Norway).

We are sorry, but we are unable to process your price estimate if you live or are travelling within the EU or affiliated nations.

What's This?

Many surgery and procedure names sound similar. If possible, please provide the current procedure terminology (CPT) code, which can be found on the order from your doctor.

If you cannot provide the CPT code, please contact your doctor's office for the CPT or a detailed description of services.