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

Directions

 * 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