Shrimp And Rice Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Tomatoes,
1/2 tsp: Oregano,
2 tbsp: Parsley flakes,
3 ounce: Can tomato paste,
2 cup: Celery, sliced thin
7 ounce: (2) pk shrimp, frozen,
1/4 tsp: Basil,
-diveined, shelled
1 1/2 tsp: Salt,
1/2 cup: Long-grain rice,
1/8 tsp: Pepper,
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp