Shrimp And Vegetables

• 1 Tbsp. margarine
• 1 c. mushrooms, cut
• 1/2 c. onion, diced
• 1/2 lb. shelled large shrimp
• 1 c. Italian tomatoes, with liquid
• 4 slices crisp bacon, crumbled
• 2 Tbsp. dry white wine
• 2 large pitted black olives, cut
• 1/8 tsp. pepper
• 1/8 tsp. salt
• 1/8 tsp. lemon juice
• 1 c. cooked long-grain rice (hot)

1. In skillet heat margarine until bubbly and hot; saute mushrooms and onion.
2. Add shrimp and cook, stirring frequently, until shrimp turns pink.
3. Add remaining ingredients, except rice, and stir to combine.
4. Continue cooking until mixture is heated through, about 5 minutes.
5. Transfer shrimp mixture to serving platter.
6. Arrange rice in circle around shrimp mixture.
7. Yield:
8. 2 servings.
9. Carbohydrate 46 g, protein 35 g, fat 15 g, calories 467.
10. One serving = 3 protein exchange, 1 bread exchange, 3 1/2 vegetable exchange, 1 1/2 fat exchange.

margarine, mushrooms, onion, shrimp, italian tomatoes, bacon, white wine, black olives, pepper, salt, lemon juice, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302288 (may not work)