Fish and Shrimp with Rice
Serves: 8
 
Ingredients
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ¾ cups uncooked long-grain rice
  • 1 ½ cups clam juice or seafood broth or chicken broth. (I used 2 pkgs of no-sodium Herb Ox Chicken Bullion powder mixed in 1½ cups hot water)
  • ½ can no-salt added tomatoes (undrained)
  • 1 tsp lemon juice
  • ⅛ tsp Mrs Dash extra spicy (if you want a spicier dish, you can increase this)
  • 1/16 tsp ground nutmeg
  • ¼ tsp dried thyme
  • 2 tsp dried parsley (or 1½ Tbsp fresh parsley)
  • 4-6 oz sliced mushrooms
  • ½ lb tilapia (or other white fish), cut into bite sized pieces
  • ½ lb shrimp, peeled and deveined, uncooked, and cut into bite-sized pieces
Instructions
  1. Heat a large pot over medium high heat and add olive oil. Add the onions and saute about 3 minutes. Add the garlic and saute another minute.
  2. Add all of the remaining ingredients except mushrooms, fish, and shrimp. Cover and cook for 20 minutes over low heat.
  3. Stir in the fish, mushrooms, and 1 cup water. Cook uncovered for 5 minutes, stirring occasionally. Then stir in the shrimp and cook uncovered for another 5 minutes, stirring occasionally.
Nutrition Information
Serving size: ¾ cup. Sodium: 100 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/fish-and-shrimp-with-rice/