Name: Shrimp and Rice
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;

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

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