0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Grains Diabetic, Fish, Main dish, Vegetables, Rice 4 Servings

INGREDIENTS

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;

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“Lonely? No one understands like Jesus”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?