Dinner

Caribbean Peas and Rice with Shrimp is for Dinner.

Caribbean Peas and Rice with Shrimp takes 10 minutes to prepare.

Caribbean Peas and Rice with Shrimp takes 50 minutes to cook.

Caribbean Peas and Rice with Shrimp makes 3 servings.

The ingredients for Caribbean Peas and Rice with Shrimp are:

1 cup brown rice
1 can pigeon peas*
2 Tbsp Olive Oil
1 medium onion
3 oz white wine
3 Tbsp Coconut milk**
1 tsp chicken bouillon granules
16 oz shrimp, peeled and deveined
1 tsp. Grace hot pepper sauce

Here is how you make Caribbean Peas and Rice with Shrimp:

Serves 3 (or 2 really hungry people)DirectionsCook brown rice according to package directions. In the last 10 minutes of cooking, add pigeon peas to rice pot. Continue to simmer.When rice is almost done, heat olive oil over medium heat in a large skillet. Saut? onion until softened, about 5 minutes. Add white wine and allow wine to almost evaporate. Add coconut milk and chicken bouillon and stir to combine. Add shrimp and cook, stirring occasionally until shrimp are opaque. Add cooked rice and peas, and hot sauce. Stir until heated through. Serve immediately, passing the hot sauce at the table.* Pigeon peas are a pea/bean used in Caribbean cooking. They can be found canned at farmer?s markets and some specialty food stores. If unavailable, substitute canned small red kidney beans or canned black eyed peas.** Unused coconut milk can be frozen in ice cube trays and then sealed in a Ziplok bag and stored in the freezer. Number of Servings: 3Recipe submitted by SparkPeople user HUNGRYJENN.

The nutritional information for Caribbean Peas and Rice with Shrimp is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 620.3

• Total Fat: 16.2 g
• Cholesterol: 294.6 mg
• Sodium: 901.2 mg
• Total Carbs: 69.8 g
• Dietary Fiber: 10.1 g
• Protein: 44.4 g

The dietary needs meet for Caribbean Peas and Rice with Shrimp is Low Fat