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Shrimp with Lemon Rice

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Submitted by bashful

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML RICE
raw
2 1E+1
TEASPOONS ML TURMERIC
ground
1 5
TEASPOON ML MUSTARD SEEDS
½ 118
CUP ML BUTTER
2 ½ 1.1
POUNDS KG SHRIMP
raw, peeled, deveined
7 202.3
OUNCES ML/G PIMENTOS
drained, diced
1 5
TEASPOON ML SALT
1 237
CUP ML WHITE WINE
dry *
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

Cook rice, following package directions.

In large skillet heat turmeric and mustard seeds in butter for 2 to 3 minutes.

Stir in shrimp; sauté 5 minutes.

Reserving drippings, remove shrimp with a slotted apoon.

Place in 10 cup baking dish .

Stir rice into drippings in pan; heat slowly, stirring constantly until golden brown.

Stir in pimentos and salt; spoon into baking dish.

Mix wine and lemon juice in a cup; stir into rice mixture.

Cover and bake at 350℉ (180℃) F for 1¼ hours. Just before serving, fluff with a fork.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 447 36% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 410mg 137%
Sodium 931mg 39%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 85g
Vitamin A 33% Vitamin C 51%
Calcium 9% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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