Title: Shrimp and Rice
Categories: Diabetic Fish Entree Vegetable Rice
Yield: 4 Servings

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

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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