Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1076
Calories
73g
Protein
18g
Fat
147g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 2 cloves garlic
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup dry white wine
- 1 1/2 pounds peeled, deveined raw shrimp
- Salt to taste
- 1/8 teaspoon ground red pepper
- 2 tablespoons lemon juice
- 1/4 cup diced pimientos
- 3 to 4 cups hot cooked rice
- =
Directions
1
Cook garlic in butter in large skillet or saucepan until soft but not brown. Discard garlic. Blend flour into butter. Add broth and wine. Cook, stirring, until sauce is smooth and thickened. Add shrimp, salt and pepper. Cook 3 to 5 minutes or until shrimp are tender. Add lemon juice and pimientos. Serve over beds of fluffy rice.
Recipe sourced from
fandom