Shrimp & Rice Recipe

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Shrimp & Rice Recipe

 

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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



 

Preparation

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

 

 

 

 


 

Shrimp & Rice Recipe brought to you by Recipes 4U