Shrimp & rice

4 Servings

Ingredients

Quantity Ingredient
2 cups Tomatoes;
2 tablespoons Parsley flakes;
2 cups Celery; sliced thin
¼ teaspoon Basil;
1½ teaspoon Salt
⅛ teaspoon Pepper;
½ teaspoon Oregano
3 ounces Can tomato paste;
7 ounces (2) pk shrimp; frozen, diveined, shelled
½ cup Long-grain rice;

Directions

Mix everything except rice and shrimp in large skillet, stirring occasionlly. Boil gently, uncovered unitl celery in neatly tender (about 30 minutes). Stir in shrimp; boil until shrimp are cooked but still tender (about 5-10 minutes). Cook rice as directed, omiting margarine or butter. Serve shrimp over rice.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 2 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CAL: 215 Source: Recipes for Diabetics by Billie Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master

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