Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Shrimp and Vegetables with Rice
45 min.
Time:
700
calories
Calories:
Health Score:
92 / 100
Ingredientsfor
- Ingredients
- 16 shrimp
- 400 milliliters Vegetable broth
- 200 grams Rice
- 1 onion
- 1 garlic clove
- 1 chili pepper
- 2 stalks Celery
- 2 Bell pepper
- 2 Tbsps parsley
- 4 Tbsps vegetable oil
- 1 lg can Tomatoes
- 1 Tbsp Tomato paste
- 1 pinch Ground clove
- salt
- freshly ground peppers
- Tabasco sauce
- 16 shrimp
Preparation
1.
Boil rice with broth, cover cook over low heat for about 30–40 minutes. Peel onion and garlic and chop finely. Slice chile peppers lengthwise, remove seeds and cut into thin strips. Rinse celery and cut into thin slices. Rinse bell peppers, clean, cut in half, remove seeds and ribs and dice.
2.
Sauté onion and garlic in 2 tablespoons hot oil until translucent. Add chile pepper, celery and bell peppers and fry for 3–4 minutes, stirring.
3.
Stir in tomatoes and tomato paste. Season with cloves, pepper, Tabasco sauce and salt to taste, then simmer for about 10 minutes. Fry shrimp in the remaining olive oil and add to vegetables.
4.
Drain cooked rice and place on a plate. Spoon vegetables and shrimp on top and serve.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |