Shrimp and Vegetable Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Broth, 1.25 cup (8 fl oz)Cornstarch, 2 tbspVegetable Oil, .5 tbspCarrots, raw, 2 cup, gratedPeas, frozen, 2 cupSoy Sauce, 3 tbspSesame Oil, 2 tspShrimp, cooked, 1 pound 3 ouncesWhite Rice, cooked, 3 cup
1. In small bowl, combine 1/4 cup cold chicken broth and cornstarch; stir until cornstarch is dissolved. Set aside.
2. In Large skillet, heat oil; add carrots and 1/3 cup of remaining broth. Cook over medium heat 2 minutes. Add peas, 1/3 cup of the remaining broth, the say sauce and sesame oil; stir gently to combine. Reduce heat to low; simmer covered, 5 minutes, until peas are tender.
3. Add shrimp and the remaining 1/3 cup of broth; cook, stirring occasionally, 3 to 4 minutes, just until shrimp is warm.
4. Increase heat to high; bring mixture to a boil. Add dissolved cornstarch. Cook stirring frequently, 2 minutes, or until thickeed. Add rice and combine.
Number of Servings: 6
Recipe submitted by SparkPeople user GDELAHANTY.
2. In Large skillet, heat oil; add carrots and 1/3 cup of remaining broth. Cook over medium heat 2 minutes. Add peas, 1/3 cup of the remaining broth, the say sauce and sesame oil; stir gently to combine. Reduce heat to low; simmer covered, 5 minutes, until peas are tender.
3. Add shrimp and the remaining 1/3 cup of broth; cook, stirring occasionally, 3 to 4 minutes, just until shrimp is warm.
4. Increase heat to high; bring mixture to a boil. Add dissolved cornstarch. Cook stirring frequently, 2 minutes, or until thickeed. Add rice and combine.
Number of Servings: 6
Recipe submitted by SparkPeople user GDELAHANTY.
Nutritional Info Amount Per Serving
- Calories: 296.2
- Total Fat: 4.6 g
- Cholesterol: 175.7 mg
- Sodium: 1,061.4 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 3.4 g
- Protein: 26.6 g