Ingredients :
2 tablespoons olive oil
1 cup uncooked white rice
1 can (15 ounces) diced tomatoes with garlic, undrained
11/2 cups water
1 teaspoon Creole or Cajun seasoning blend
1 pound peeled, cooked medium shrimp
1 package (10 ounces) frozen okra or 11/2 cups frozen sugar snap peas,thawed
Method :
1. Heat oil in large skillet over medium heat until hot. Add rice. Cook and stir 2 to 3 minutes or until lightly browned.
2 tablespoons olive oil
1 cup uncooked white rice
1 can (15 ounces) diced tomatoes with garlic, undrained
11/2 cups water
1 teaspoon Creole or Cajun seasoning blend
1 pound peeled, cooked medium shrimp
1 package (10 ounces) frozen okra or 11/2 cups frozen sugar snap peas,thawed
Method :
1. Heat oil in large skillet over medium heat until hot. Add rice. Cook and stir 2 to 3 minutes or until lightly browned.
2. Add tomatoes with juice, water and seasoning blend. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
3. Add shrimp and okra. Cook, covered, 3 minutes or until heated through.
Note: Okra are oblong green pods. When cooked, it gives off a viscous substance that acts as a sauce thickener.
Makes 4 servings
Nutritional Servings :
Cal.: 406
Total Fat 8 g
Sat. Fat: 1 g
Carb.: 51 g
Protein: 30 g
Chol.: 221 mg
Sodium: 831 mg
Fiber: 3 g
Exchanges:
3 starch,
3 lean meat,
1 veg
Source : Diabetic Cooking March/April 2006 via All Around Cooking
