Photo: Dana DeVolk
Shrimp Puttanesca Rice Bowl Recipe with Capers & Tomatoes
10 ingredients
10 min + 22 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
675
Calories
59g
Protein
25g
Fat
53g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 3 anchovy fillets, rinsed & chopped
- 1/4 - 1/2 tsp crushed red pepper flakes
- 1 (28 oz.) can petite diced tomatoes
- 2 tbsp capers
- 1/4 cup pitted & quartered kalamata olives
- 1 lb. shrimp, shelled and deveined
- 1/4 cup minced Italian parsley
- 2 cups cooked brown rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes