Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Oxmoor House January 2002

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Oxmoor House

Recipe Summary

Yield:
4 servings (1 cup shrimp mixture, 3/4 cup rice, 2 tablespoons green onions, and 1 tablespoon peanuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; coat shrimp with cooking spray. Heat a nonstick skillet over medium heat; add shrimp, and cook 4 minutes or until shrimp are done, stirring constantly. Remove shrimp, and set aside.

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  • Coat onion with cooking spray; increase heat to medium-high. Add onion, and cook 4 minutes or until lightly browned.

  • Whisk together milk and flour in a bowl. Add milk mixture, sugar, and next 4 ingredients to pan; cook 4 minutes or until mixture is slightly thickened, stirring constantly. Stir in shrimp, and cook until thoroughly heated. Stir peas into hot rice; serve shrimp over rice mixture. Garnish with peanuts and green onions.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

311 calories; fat 5.9g; saturated fat 1g; protein 28.5g; carbohydrates 35.6g; cholesterol 184mg; iron 3.7mg; sodium 604mg; calories from fat 17%; fiber 2.7g; calcium 167mg.
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