Luncheon Shrimp Recipe

Summary

Difficulty LevelEasyServings6
CuisineMethod
Main Ingredient

Ingredients

 Cooked shrimp12 Ounce
 Butter/Margarine3 Tablespoon
 Finely chopped onion1⁄4 Cup (4 tbs)
 Green peppers1 , finely chopped
 Garlic1 Clove (5 gm), pressed or finely chopped
 Converted rice1 Cup (16 tbs), uncooked
 Fresh mushrooms8 Ounce, sliced
 Chopped pimiento2 Ounce
 Bay leaves1
 Water1 1⁄2 Cup (24 tbs) (Hot And From The Tap)
 Salt1 Teaspoon

Nutrition Facts

Serving size

Calories 172 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.7%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 16.1 mg

Sodium 328.2 mg13.7%

Total Carbohydrates 16 g5.5%

Dietary Fiber 1.2 g4.6%

Sugars 1.8 g

Protein 12 g23.4%

Vitamin A 10.8% Vitamin C 49.6%

Calcium 5.5% Iron 6.8%

*Based on a 2000 Calorie diet

Directions

Cut shrimp in half, if large.
Combine butter, onion, green pepper and garlic in 1 1/2-quart casserole.
Microwave 3 to 5 minutes on HIGH, or until onion is transparent.
Add shrimp, rice, mushrooms, pimiento, bay leaf and water.
Mix well.
Cover.
Microwave 10 minutes on '8', or until rice is almost tender.
Stir in salt.
Let stand 5 minutes, covered, to finish cooking.
Note: If using frozen shrimp, defrost partially.
For ovens without solid state heat control, Microwave 12 to 14 minutes on HIGH during second cooking period.
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