SPICY SHRIMP AND RICE STEW

[JJ Judkins]

SPICY SHRIMP AND RICE STEW

Yield: 6 Servings
Source: 1,001 Delicious Recipes For People With Diabetes
Info: diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS

- 1 large onion, chopped
- 2 large garlic cloves, minced
- 2 teaspoons olive oil
- 3 cups reduced-sodium fat-free chicken broth
- 2 ribs celery, diced
- 1 large carrot, peeled, diced
- 1 large green bell pepper, seeded, chopped
- 1 can (14-1/2 ounces) reduced-sodium diced tomatoes, undrained
- 1 large bay leaf
- 1-1/2 teaspoons dried thyme leaves
- 3/4 teaspoon paprika
- 1 cup uncooked long-grain white rice
- 1 pound medium shrimp, peeled, deveined
- Salt, cayenne, and black pepper, to taste

DIRECTIONS

Saute onion and garlic in oil in large saucepan until onion
is tender, about 5 minutes. Add remaining ingredients, except
rice, shrimp, salt, cayenne, and black pepper, and heat to
boiling. Reduce heat and simmer, covered, 15 minutes.

Heat to boiling and add rice; reduce heat and simmer, covered,
until rice is tender, about 20 minutes. Add shrimp; simmer,
covered, until shrimp are cooked and pink. Discard bay leaf;
season to taste with salt, cayenne, and black pepper.

Nutritional Information Per Serving: (1/6 of recipe)
Calories: 240, Fat: 4.2 g, Cholesterol: 60.1 g,
Sodium: 227 mg, Protein: 28.5 g, Carbohydrate: 21.4 g
Diabetic Exchanges: 1 Bread/Starch, 3 Meat