Asian

Shrimp and Vegetable Rice is for Dinner.

Shrimp and Vegetable Rice takes several minutes to prepare.

Shrimp and Vegetable Rice takes several minutes to cook.

Shrimp and Vegetable Rice makes 6 servings.

The ingredients for Shrimp and Vegetable Rice are:

1.25 cups chicken broth
2 tablespoons cornstarch
1 teaspoon vegetable oil
2 carrots, diced
2 cups snow peas (optional - not included in nutitional info - I prefer it without)
3 tablespoons reduced-sodium soy sauce
2 teaspoons asian sesame oil
1.25 pounds large shrimp, peeled & deveined
3 cups hot cooked long grain rice

Here is how you make Shrimp and Vegetable Rice:

1. In a small bowl, combine 1/4 cup of the chicken broth and the cornstarch; stir until the cornstarch dissolves2. In a large non-stick skillet, heat the vegetable oil. Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce and sesame oil. Reduce the heat and simmer, covered, until the snow peas are tender crisp, about 5 minutes.3. Add the shrimp and the remaining 1/3 cup of broth; stirring occasionally, just until the shrimp turn pink, 3-4 minutes. Increase the heat and bring to a boil. Stir in the dissolved corn-starch; cook, stirring frequently, until thickened, about 2 minutes. Stir in the rice.Number of Servings: 6Recipe submitted by SparkPeople user STEPHANIE0982.

The nutritional information for Shrimp and Vegetable Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.7

• Total Fat: 3.6 g
• Cholesterol: 185.2 mg
• Sodium: 714.1 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 0.9 g
• Protein: 22.8 g

Shrimp and Vegetable Rice is Asian cuisine.