recipe: rice with mushrooms and shrimp
I've never met a shrimp and rice recipe I didn't like. Never ever. As an added bonus, it has capers!
This particular recipe is from page 216 of the Jan/Feb 2005 issue of Cooking Light
Rice with Mushrooms and Shrimp
1C uncooked basmati rice
1T olive oil
1/2C chopped onion
1C chopped carrot
4 garlic cloves, minced
1 1/2C chopped mushrooms
1/2C chopped bottled roasted red bell peppers
1/2C fat-free, less-sodium chicken broth
1/4t black pepper
1 1/2lbs medium shrimp, peeled and deveined
1/4C minced fresh chives
2T fresh lemon juice
1 1/2t grated lemon rind
Cook the rice, omitting salt and fat (should you cook rice in such a manner as to add salt and fat to it).
Heat oil in a large skillet over medium-high heat. Add onion, sauté 3 minutes. Add carrot and garlic, sauté 3 minutes. Add mushrooms, sauté 3 minutes. Stir in bell pepper, broth, salt, pepper, and shrimp. Cover, reduce heat to medium and cook 3 minutes or until shrimp are done. Stir in the rice, chives, and remaining ingredients. Cook 3 minutes or until thoroughly heated.
NUTRITIONAL INFO per-serving (1 3/4 C mixture) is: calories 438 (14% from fat); fat 6.7g (sat 1.1g, mono 2.9g, poly 1.6g); protein 40g; carbs 56.6g; fiber 3.6g; cholesterol 259mg; iron 6.4mg; sodium 733mg; calc 116mg
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