Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner; Cindy Manning Barr Photo by: Becky Luigart-Stayner; Cindy Manning Barr

Shrimp-Poblano Rice

Savor the mild taste of poblano chiles, now available in most grocery stores. They're best in the summer and early fall.

Cooking Light MAY 2004

  • Yield: 4 servings (serving size: 1/2 cup rice mixture, about 1 cup shrimp mixture, and 1 lemon wedge)

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 3 tablespoons sliced almonds, toasted
  • 1/2 teaspoon salt, divided
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 2 tablespoons olive oil, divided
  • 1 poblano chile, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 4 lemon wedges

Preparation

Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.

While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add 1 1/2 teaspoons oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat.

Combine 1 1/2 tablespoons of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.

Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 31%
  • Fat: 13.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 2.6g
  • Protein: 38.4g
  • Carbohydrate: 27g
  • Fiber: 1.3g
  • Cholesterol: 259mg
  • Iron: 5.4mg
  • Sodium: 572mg
  • Calcium: 114mg
advertisement

Go to Full Version of

Shrimp-Poblano Rice Recipe

advertisement