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Shrimp & rice

Yield: 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

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