Spicy Shrimp and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Broccoli, Frozen, Cut, 1 cup * Corn, Frozen, 1 cup * Mahatma Brown Rice, Prepared, 1 cup * Shrimp, Large Cooked, 5 oz * Bertolli Extra Virgin Olive Oil, 1 tbsp * Red Onion, 1/4 cup, chopped * Serrano Peppers, 1/4 cup, chopped * Garlic, 1/4 cup, chopped
Heat water to a boil..
Start broccoli and corn steaming.
Defrost shrimp in cool water.
Pour rice into frying pan with olive oil on medium heat.
Chop serrano peppers, garlic and onion, then combine with rice, stirring occasionally.
De-vein and tail shrimp then cut all into bite size pieces.
Add shrimp to frying pan.
By this time the broccoli and corn should be steamed so add them to the frying pan.
Stir all together well and then cover, lower heat to medium-low, and cook for five minutes longer, stirring occasionally.
Makes approx. two 1.5 cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ---EJ---.
Start broccoli and corn steaming.
Defrost shrimp in cool water.
Pour rice into frying pan with olive oil on medium heat.
Chop serrano peppers, garlic and onion, then combine with rice, stirring occasionally.
De-vein and tail shrimp then cut all into bite size pieces.
Add shrimp to frying pan.
By this time the broccoli and corn should be steamed so add them to the frying pan.
Stir all together well and then cover, lower heat to medium-low, and cook for five minutes longer, stirring occasionally.
Makes approx. two 1.5 cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ---EJ---.
Nutritional Info Amount Per Serving
- Calories: 350.8
- Total Fat: 9.4 g
- Cholesterol: 137.5 mg
- Sodium: 404.2 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 3.1 g
- Protein: 21.2 g
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