Drain tomatoes, measuring liquid. Add water to liquid to make 1 1/3 cups. Saute celery, green pepper and onion in butter until lightly browned. Add shrimp, cook until shrimp turns pink. Add liquid, tomatoes, sugar, salt, pepper, bay leaf, parsley, Worcestershire sauce. Cover and let simmer 3 minutes. Stir in Minute Rice. Cover and simmen an additional 5 minutes. Remove bay leaf and parsley before serving. Sprinkle with fine chopped parsley as garnish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 44.9mg||2 %|
|Potassium 65.2mg||2 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 42.1g|
|Protein 3.5g||5 %|
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Calories per serving: 241
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