Shrimp And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Diabetic, Fish, Main dish, Rice, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Tomatoes |
| 2 | T | Parsley flakes |
| 2 | c | Celery, sliced thin |
| 1/4 | t | Basil |
| 1 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1096.5mg
Potassium: 609.5mg
Carbohydrates: 19.5g
Fiber: 3.4g
Sugar: 6.1g
Protein: 3.2g