Shrimp and 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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