Shrimp And Ricediabetic, fish, main dish, rice, vegetables 2 cup tomatoes 2 tablespoon parsley flakes 2 cup celery; sliced thin 1/4 teaspoon basil 1 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon oregano 3 oz can tomato paste 7 oz (2) pk shrimp; frozen, diveined, shelled 1/2 cup long-grain rice 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 |
