| 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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