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Shrimp And Rice

2 Cup tomatoes
1/2 Teaspoon oregano
2 Tablespoon parsley flakes
3 Ounce can tomato paste
2 Cup celery sliced thin
8 Ounce shrimp frozen, shelled and deveined
1/4 Teaspoon basil
1-1/2 Teaspoon salt
1/2 Cup long-grain rice
1/8 Teaspoon pepper

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

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 2 LEAN MEAT EXCHANGES
+ 1 VEGETABLE EXCHANGE CAL: 215

Courtesy Recipes for Diabetics by Billie Little

Serves 4