Fish and Shrimp with Rice
- 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
- 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.
- Add all of the remaining ingredients except mushrooms, fish, and shrimp. Cover and cook for 20 minutes over low heat.
- 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.
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/
3.2.1275