Shrimp and Rice

Ingredients

 * 2 cup tomatoes
 * 2 tbsp parsley flakes
 * 2 cup celery, sliced thin
 * 1/4 tsp basil
 * 1 1/2 tsp salt
 * 1/8 tsp pepper
 * 1/2 tsp oregano
 * 3 oz can tomato paste
 * 7 oz (2) pk Shrimp, frozen
 * -diveined, shelled
 * 1/2 cup long-grain rice

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