Spanish Shrimp

Spanish Shrimp

Notice that I suggest 2 to 3 drops of hot sauce in this zesty recipe! Anyone who wants it hotter can add a bit more (or a lot ore) at the tables, By Sampling hot sauces from different parts of the country and from all over the world you can vary this dish every time you make it .

Serves 4 (1 cup)

1 (8- ounce) can tomato sauce

1 (15-ounce) can diced tomatoes, undrained

2 to 3 drops hot sauce

½ cup frozen peas, thawed

1 cup uncooked instant rice

1 ( 5- ounce) package frozen shrimp, cooked and drained

1 ½ teaspoons chili seasoning

1 tablespoon SPLENDA Granular

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

In a large skillet sprayed with butter –flavored cooking spray. Combine tomato sauce, undrained tomatoes and hot sauce. Bring mixture to a boil. Add peas, uncooked rice, shrimp, chilli seasoning, SPLENDA, and parsley. Mix well to combine. Lower heat, cover, and simmer for 10 minutes, stirring occasionally.

Each serving Equals

HE: 2 Vegetables * 1 ¼ Protein * 1 Bread *

2 Optional Calories

177 Calories * 1 gm Fat * 12 gm Protein *

30 gm Carbohydrate * 531 mg sodium *

48 mg Calcium * 4 gm Fiber

DIABETIC EXCHANGES: 2 Vegetables * 1 Meat * 1 Starch