Shrimp and Rice

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Title: Shrimp and Rice
Categories: Diabetic, Fish, Main dish, Vegetables, Rice
Yield: 4 servings

2 c Tomatoes; 1/2 ts Oregano
2 tb Parsley flakes; 3 oz Can tomato paste;
2 c Celery; sliced thin 7 oz (2) pk shrimp; frozen,
1/4 ts Basil; -diveined, shelled
1 1/2 ts Salt 1/2 c Long-grain rice;
1/8 ts Pepper;

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)

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