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Shrimp And Rice

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, B9, C
MineralsNatrium, Fluorine, Chromium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Tomatoes

  2. 2 tablespoons 30ml Parsley flakes

  3. 2 cups 220g / 7.8oz Celery - sliced thin

  4. 1/4 teaspoon 1 1/3ml Basil

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/8 teaspoon 0.6ml Pepper

  7. 1/2 teaspoon 2 1/2ml Oregano

  8. 1 Tomato paste

  9. 7 oz 198g Shrimp; frozen - deveined, shelled

  10. 1/2 cup 80g / 2.8oz Long-grain rice

Instructions Jump to Ingredients ↑

  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. Serve shrimp over rice.

  5. Recipes for Diabetics by Billie Little (1985 version)

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