Mexican Shrimp and Rice

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 443.5
  • Total Fat: 24.3 g
  • Cholesterol: 75.8 mg
  • Sodium: 711.1 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 15.4 g

View full nutritional breakdown of Mexican Shrimp and Rice calories by ingredient
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From "Skillet Suppers" by Cook's Illustrated. For full instructions Google it. From "Skillet Suppers" by Cook's Illustrated. For full instructions Google it.
Number of Servings: 1


    * Shrimp, raw, 7 medium (remove)
    * *Canola Oil, 1 tbsp (remove)
    * Garlic, 6 cloves (remove)
    * Lime Juice, 1 fl oz (remove)
    * *Tomatoes, red, ripe, raw, year round average, 1 large whole (3" dia) (remove)
    * Onions, raw, .33 medium (2-1/2" dia) (remove)
    * *White Rice, medium grain, .33 cup (remove)
    * Chicken Broth, .33 cup (8 fl oz) (remove)
    * *Canola Oil, 1 1tsp (remove)
    * Tomato Paste, .15 cup (remove)
    * Butter, unsalted, .33 tbsp (remove)
    * Cilantro, raw, 4 tbsp (remove)


4 of 6 garlic cloves is "poached" in olive oil then strained. The oil is used to saute the shrimp. The poached garilc is mashed. After sauteing shrimp until just cooked, remove. Deglaze plan with lime juice, add butter, mashed garlic, fresh garlic return shrimp, add cilantro. Set aside until rice is finished.

Rice: sautee rice in oil. Add chopped garlic. Puree tomato and onion into a sauce and add it and chicken broth to pot. bring to boil and then finish in a 350 degree oven for 25 minuted. Fluff, add cilantro and lime juice. Serve with rice.

Serving Size: Amounts shown for one serving, full recipe serves 4.

Number of Servings: 1

Recipe submitted by SparkPeople user CMA825.

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