Mexican Style Shrimp and Crabmeat over Rice
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
Submitted by: TORTELOLA24
Introduction
A great alternative to the seafood enchilada. A great alternative to the seafood enchilada.Number of Servings: 2
Ingredients
-
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)
Directions
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.
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.
