Serves: 4
Total Calories: 390

8 ounces tomato sauce
1/2 cup sliced mushrooms
1/2 cup dry white wine
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
2 bay leaves
1/4 teaspoon cayenne pepper
1 pound shrimp, peeled and deveined
2 cups cooked rice, hot

1. In a large skillet, combine the tomato sauce, mushrooms, wine, onion, garlic, green pepper, celery, bay leaves, and cayenne pepper. Bring to a boil cover, reduce the heat, and let simmer for 10 to 15 minutes.

2. Add the shrimp to the tomato sauce and cook uncovered for 3 to 5 minutes, until the shrimp are bright pink.

3. To serve, spread the rice on a platter, and spoon the shrimp and creole sauce over the rice.

EXCHANGES
2 Starch
1 Lean Meat

NUTRITION FACTS
Calories 213
Calories from Fat 10
Total Fat 1 gram
Saturated Fat 0 grams
Cholesterol 131 milligrams
Sodium 534 milligrams
Total Carbohydrate 31 grams
Dietary Fiber 2 grams
Sugars 4 grams
Protein 18 grams

Nutritional Facts:

Serves: 4
Total Calories: 390
Calories from Fat: 12

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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Baked Garlic Scampi
Baked Shrimp
Baked Shrimp And Mushroom Casserole
Basic Boiled Shrimp
Broiled Sole With Mustard Sauce
Crab Imperial
Crabmeat Stuffing
Fish Fillets With Tomatoes
Flounder Parmesan
Fresh Flounder Creole
Grilled Salmon With Dill Sauce
Grilled Scallop Kabobs
Grilled Shark
Grilled Swordfish With Rosemary
Halibut Supreme
Lobster Fricassee
Pan-Fried Scallops
Poached Red Snapper
Sautéed Trout Almandine*
Sea Bass With Ginger Sauce
Shrimp Creole
Shrimp Provençal
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