Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
346
Calories
30g
Protein
1g
Fat
54g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
1
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
Recipe sourced from
fandom