Shrimp and Pea Rice Bowl

Shrimp and Pea Rice Bowl Recipe
Photo: José Picayo
Serve with Wheat Rolls with Orange Butter.

Yield:

Serves 3 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 280
Fat 8.4 g
Satfat 1.2 g
Monofat 4.4 g
Polyfat 2 g
Protein 20.2 g
Carbohydrate 30.5 g
Fiber 2.8 g
Cholesterol 115 mg
Iron 3 mg
Sodium 629 mg
Calcium 55 mg

Ingredients

1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
3 garlic cloves, minced
1/4 cup water
2/3 cup frozen green peas
1 tablespoon white wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Heat rice according to directions.

2. Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 2 minutes. Add garlic; sauté 1 minute or until shrimp are done. Remove mixture from pan. Bring water to a simmer. Add peas; cover and cook 2 minutes or until done. Stir in rice, shrimp, vinegar, salt, pepper, and turmeric; cook 1 minute or until heated. Sprinkle with parsley.

Note:

Jackie Newgent,

April 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note