Mexican Style Shrimp and Crabmeat over Rice

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 479.1
  • Total Fat: 17.6 g
  • Cholesterol: 218.9 mg
  • Sodium: 1,445.4 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 8.3 g
  • Protein: 39.1 g

View full nutritional breakdown of Mexican Style Shrimp and Crabmeat over Rice calories by ingredient
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A great alternative to the seafood enchilada. A great alternative to the seafood enchilada.
Number of Servings: 2


    6 oz of Shrimp, cooked, tail-off
    I can of Crabmeat (4.25 oz size)
    1/2 cup Enchilada Sauce
    1/2 cup Frozen Corn
    1/2 cup Hearts of Palm
    1 Avocado
    1/2 cup of Greek Style Yogurt
    1/2 cup of Rice (dry, uncooked)


Rinse rice three times in cold water, drain. Add 1 cup of fresh water to pot with rice (salt if desired). Bring to a boil. Cover and reduce heat. Cook for 20 minutes. (Flake with a fork before serving.) Combine Shrimp, Crabmeat (drained), Frozen Corn and Enchilada Sauce in a large, non-stick skillet. Cover and heat over medium-high until it starts to bubble. Turn heat to low. Drain and dice Hearts of Palm. Add to skillet. Continue to cook over low heat, covered for 20-25 minutes, stir occasionally. Clean and pit avocado. Puree. Cover and chill.
Divide Rice and Shrimp mixture in half. Serve Shrimp mixture over rice with 1/4 cup avocado puree and 1/4 cup Greek Style Yogurt (instead of Sour Cream). Serves two.

Number of Servings: 2

Recipe submitted by SparkPeople user TORTELOLA24.

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