Shrimp Rice
Ingredients| 2 cup tomatoes 2 tbsp parsley flakes 2 cup celery, sliced thin 1/4 tsp basil 1 1/2 tsp salt 1/8 tsp pepper 1/2 tsp oregano 3 oz can tomato paste 7 oz (2) pk shrimp, frozen, diveined, shelled 1/2 cup long-grain rice |
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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
Servings:
4
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