Shrimp And Rice

Recipe Ingredients

2 cups	125g / 4.4oz	Tomatoes
2 tablespoons	30ml	Parsley flakes
2 cups	220g / 7.8oz	Celery - sliced thin
1/4 teaspoon	1.3ml	Basil
1 1/2 teaspoons	7.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/2 teaspoon	2.5ml	Oregano
1		Tomato paste
7 oz	198g	Shrimp; frozen - deveined, shelled
1/2 cup	80g / 2.8oz	Long-grain rice

Recipe Instructions

Mix everything except rice and shrimp in large skillet, stirring occasionally.

Boil gently, uncovered until 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, omitting margarine or butter. Serve shrimp over rice.

Recipes for Diabetics by Billie Little (1985 version)

Source:
Delicious Decisions

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