Shrimp and Rice

Ingredients

• 2 cups tomatoes
• 2 tbsp parsley flakes
• 2 cups celery, sliced thin
• ¼ tsp basil
• 1½ tsp salt
• ⅛ tsp pepper
• ½ tsp oregano
• 3 oz can tomato paste
• 7 oz (2) pk shrimp, frozen, deveined, shelled
• ½ cup long-grain rice

Procedures

1. Mix everything except rice and shrimp in large skillet, stirring occasionally.
2. Boil gently, uncovered until celery in neatly tender (about 30 minutes).
3. Stir in shrimp; boil until shrimp are cooked but still tender (about 5 – 10 minutes).
4. Cook rice as directed, omitting margarine or butter.
5. Serve shrimp over rice.

Nutritional information

per serving:

• Calories: 215
• Food exchanges: 1 bread/starch + 2 lean meat + 1 vegetable