Luncheon Shrimp Recipe
Ingredients
| Cooked shrimp | 12 Ounce | |
| Butter/Margarine | 3 Tablespoon | |
| Finely chopped onion | 1⁄4 Cup (4 tbs) | |
| Green peppers | 1 , finely chopped | |
| Garlic | 1 Clove (5 gm), pressed or finely chopped | |
| Converted rice | 1 Cup (16 tbs), uncooked | |
| Fresh mushrooms | 8 Ounce, sliced | |
| Chopped pimiento | 2 Ounce | |
| Bay leaves | 1 | |
| Water | 1 1⁄2 Cup (24 tbs) (Hot And From The Tap) | |
| Salt | 1 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 mg5.4%
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
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.
Chef
