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Shrimp And Yellow Rice

 
Shrimp And Yellow Rice
148

A tasty dish made of shrimp, tomatoes and green peas that can be used as a side or be your main dish.

Yield

3

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup olive oil
2 garlic cloves
1 onions
1 green bell peppers
1 pound shrimp
raw, peeled, deveined
¾ cups tomatoes
1 pinch saffron threads
*
1 tablespoon salt
½ teaspoon food coloring
yellow, optional
*
2 cups water
1 cup rice
½ cup green peas
tiny
1 can pimentos
small jar
*
parsley leaves
*

Directions

Heat olive oil and sauté the chopped garlic, onion, and green pepper. When half done, add the shrimp. When shrimp turns pink, add the tomatoes, saffron, salt, coloring if using, and water. When mixture starts boiling, add 1 cup rice.

Bake in oven at 350℉ (180℃) for 15 minutes. Garnish with peas, pimiento and parsley leaves.

 

* not incl. in nutrient facts

Reviews

+5

over 4 years

Instead of baking in the oven, I cooked the rice-veggie mixture in our favourite Japanese rice cooker. Also I cooked the shrimp just before the rice was cooked, then stirred the cooked shrimp into the cooked rice, which avoided the shrimp from being overly cooked and getting too rubbery.

I think the result should be still delicious if you bake the dish in the oven. This was a main dish for us, and it can also be a side dish.

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Nutrition Facts

Serving Size 554g (19.5 oz)
Amount per Serving
Calories 74246% of calories from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 2724mg 113%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 14%
Sugars g
Protein 77g
Vitamin A 23% Vitamin C 78%
Calcium 11% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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