Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1407
Calories
94g
Protein
36g
Fat
168g
Carbs
Counts 19 of 20 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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 peeled, deveined raw shrimp
- 2 tablespoons vegetable oil
- 1 large onion, sliced and separated into rings
- 1 1/2 large green peppers, cut into strips
- 1 cup diagonally sliced celery
- 1 clove garlic, minced
- 1 1/4 cups chicken broth, divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 large tomatoes, chopped
- 4 cups hot cooked rice
- 3 cups hot cooked rice
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
1
Cook shrimp in oil in wok or large skillet in oil 2 minutes. Add onion, peppers, celery, garlic, 1/2 cup broth and black pepper. Cover; steam 2 minutes.
2
Dissolve cornstarch in remaining 3/4 cup broth and soy sauce; stir into shrimp. Add tomatoes; cook, stirring, 2 minutes, or until sauce is clear and thickened. Serve over fluffy rice.
Recipe sourced from
fandom