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Shrimp with Dill and Rice Recipe
|Long grain rice||1 Cup (16 tbs)|
|Half and half||7 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|White pepper||3 Tablespoon|
|Shelled shrimp||1 Pound|
|Paprika pepper||2 Teaspoon|
Calories 666 Calories from Fat 337
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 9.7 g48.6%
Trans Fat 0 g
Cholesterol 198.2 mg
Sodium 424.2 mg17.7%
Total Carbohydrates 52 g17.3%
Dietary Fiber 4.2 g16.7%
Sugars 0.9 g
Protein 29 g57.9%
Vitamin A 37.6% Vitamin C 12.7%
Calcium 13.1% Iron 31.4%
*Based on a 2000 Calorie diet
Rinse in cold water and drain.
Reheat in a colander, placed over a pan of hot water.
Heat the cream with 2 cups water, the salt, sugar and pepper.
Work the butter into the flour to form a paste and whisk small amounts into the sauce until it thickens.
Stir in the chopped dill and shrimp.
Mix the rice with the oil and paprika and press into an oiled ring mold.
Turn out on to a heated dish, and spoon the shrimp sauce into the center.
Serve garnished with dill sprigs.