Dinner

Shrimp and Vegetable Rice is for Dinner.

Shrimp and Vegetable Rice takes 5 minutes to prepare.

Shrimp and Vegetable Rice takes 15 minutes to cook.

Shrimp and Vegetable Rice makes 6 servings.

The ingredients for Shrimp and Vegetable Rice are:

Chicken Broth, 1.25 cup (8 fl oz)
Cornstarch, 2 tbsp
Vegetable Oil, .5 tbsp
Carrots, raw, 2 cup, grated
Peas, frozen, 2 cup
Soy Sauce, 3 tbsp
Sesame Oil, 2 tsp
Shrimp, cooked, 1 pound 3 ounces
White Rice, cooked, 3 cup

Here is how you make Shrimp and Vegetable Rice:

1. In small bowl, combine 1/4 cup cold chicken broth and cornstarch; stir until cornstarch is dissolved. Set aside.2. In Large skillet, heat oil; add carrots and 1/3 cup of remaining broth. Cook over medium heat 2 minutes. Add peas, 1/3 cup of the remaining broth, the say sauce and sesame oil; stir gently to combine. Reduce heat to low; simmer covered, 5 minutes, until peas are tender.3. Add shrimp and the remaining 1/3 cup of broth; cook, stirring occasionally, 3 to 4 minutes, just until shrimp is warm.4. Increase heat to high; bring mixture to a boil. Add dissolved cornstarch. Cook stirring frequently, 2 minutes, or until thickeed. Add rice and combine.Number of Servings: 6Recipe submitted by SparkPeople user GDELAHANTY.

The nutritional information for Shrimp and Vegetable Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 296.2

• Total Fat: 4.6 g
• Cholesterol: 175.7 mg
• Sodium: 1,061.4 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 3.4 g
• Protein: 26.6 g

The dietary needs meet for Shrimp and Vegetable Rice is Gluten Free