Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 1/2 pounds shrimps
- 1 medium onion
- 3 stalks celery
- 1 1/2 cups oil
- 1 medium onion, chopped
- 1 1/2 pounds tomatoes, peeled, strained or 1 tablespoon tomato paste diluted with 1 cup water
- 2 1/2 cups raw rice
- Salt
- =
Directions
Wash the shrimps and put into pot. Add enough water to cover. Add salt and whole onion and celery, and bring to a boil. Cook for 5 min. Remove the shrimps with slotted spoon and keep the liquid. Shell and devein the shrimp. Heat the oil in pot. Saute chopped onions until light golden. Add shrimps, turning 2 or 3 times. Add tomatoes (or tomato paste). Cook about 5 min. more, then remove shrimps. Set aside and keep warm. Measure liquid in which shrimp were boiled, allowing 2 1/2 cups. for each cup of rice. Add liquid to the pot with the tomato sauce. Bring to the boil and add the rice. Stir for the first few minutes to prevent sticking. Cook about 12 to 15 min. until the rice is tender but has not absorbed all of the liquid. Add 2/3 of the shrimps. Mix well. Remove the pot from the heat. Cover with a clean towel and cover the towel with the lid. Let stand 5 to 10 min., until all liquid is absorbed. Mold rice into a pyramid shape. Garnish with remaining shrimp. Serves 6-10.