Serving Size: 1/2 cup rice and 3/4 cup sauce Calories: 287 per serving Exchange: 1 serving = 1 bread, 3 meat, 1 Vegetable A

2 c. tomatoes
2 tbsp. parsley flakes
2 c. thinly sliced celery
1/4 tsp. basil
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
1 (3 oz.) can tomato paste
1/2 c. long-grain rice
2 (7 oz.) pkgs. frozen, deveined, shelled shrimp

Mix everything except rice and shrimp in large skillet. Stir occasionally. Boil gently, uncovered until celery is nearly tender (about 1/2 hour). Stir in shrimp and boil until shrimp are cooked but still tender (about 5-10 minutes). Cook rice as directed, omitting butter. Serve shrimp over rice.