MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Shrimp and Rice
  Categories: Diabetic, Fish, Main dish, Vegetables, Rice
       Yield: 4 servings
  
       2 c  Tomatoes;                         1/2 ts Oregano
       2 tb Parsley flakes;                     3 oz Can tomato paste;
       2 c  Celery; sliced thin                 7 oz (2) pk shrimp; frozen,
     1/4 ts Basil;                                   -diveined, shelled
   1 1/2 ts Salt                              1/2 c  Long-grain rice;
     1/8 ts Pepper;                        
  
   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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