Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Green Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Spread | not in our table | 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
- =
- 4 tbs. Extra Virgin Olive Oil
- 1 tbs. Vegetable Spread or Butter
- 1 tbs. Garlic (Minced)
- 1 1/4 tsp. Salt
- 1 tsp. Fresh Ground Pepper
- 1 1/4 tsp. Paprika
- 1/2 cup Chopped Green Onion
- 1/2 cup Chopped Cilantro
- 1 lb. Medium Shrimp (peeled)
- 1 cup White Short Grain Rice
- 2 cups Water
- =
Directions
In a 2-qt saucepan, bring 2 cups of water and ¼ tsp salt to a boil.
Stir in 1 cup of rice.
Reduce heat and simmer for 20 minutes or until all the waster is absorbed.
Pour contents into serving dish.
In a bowl combine olive oil, vegetable spread, garlic, salt, pepper, paprika.
Set stove at low heat place mixture in a 10" pan and heat till warm.
Add shrimps and cook for 4-5 minutes.
Add green onion, and cilantro; mix and cover for 3 minutes.
Serve on top of rice.