Shrimp Marguerite (Low-fat/Diabetic)
½ cup low-fat margarine
2 cups cooked rice
½ cup onion, chopped
½ cup parsley and onion tops
½ cup each: celery, bell pepper, chopped
1 can Rotel tomatoes
2 cloves garlic, chopped
1 tsp Italian seasoning
4 slices bread (soaked and squeezed)
6 tablespoons bread crumbs
1 can Cream of Mushroom soup
1-2 cups raw shrimp, peeled
Cooking spray
Sauté onion, bell pepper, celery, parsley, onion tops, and garlic, in
margarine, for 5 minutes or until onions are clear. Add shrimp and
Rotel. Cook another 10 minutes. Add soup and bread. Blend well. Add
rice. Spoon into a 9X13 sprayed baking pan. Cover with plain bread
crumbs. Dot with margarine. Bake at 450 for 30 minutes. After removing
from oven, let it settle for 15 minutes, before serving.
Serves 12
Audrey F.
Larose, LA.