Shrimp On Rice Recipe
Ingredients
| Shrimp | 3 Pound | |
| Light cream | 1 Cup (16 tbs) | |
| Cornstarch | 1 1⁄2 Tablespoon | |
| Sherry | 1⁄2 Cup (8 tbs) | |
| Cayenne pepper | 1⁄4 Tablespoon | |
| Cooked rice | 6 Cup (96 tbs) | |
| Milk | 3 Cup (48 tbs) | |
| Curry powder | 1⁄4 Tablespoon | |
| Salt | 3⁄4 Tablespoon |
Nutrition Facts
Serving size
Calories 510 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 300.3 mg100.1%
Sodium 888.7 mg37%
Total Carbohydrates 49 g16.2%
Dietary Fiber 0.7 g2.8%
Sugars 4.6 g
Protein 41 g82.4%
Vitamin A 17.9% Vitamin C 6.7%
Calcium 21.2% Iron 34.9%
*Based on a 2000 Calorie diet
Directions
Mix cornstarch, curry powder and cayenne together in the sherry; add to hot milk.
Add shrimp to sauce and serve over hot rice.
In separate containers have each of following, and serve on top of shrimp and rice: 4 slices boiled ham (diced), 6 hard boiled eggs (chopped fine), coconut and ground peanuts.
Serves 8 to 12.
Chef
