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Spicy Shrimp And Rice Stew Recipe
|Yellow onion||1 Large, coarsely chopped|
|Green pepper||1 Small, cored, seeded, and coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Canned no salt added stewed tomatoes with juice||14 1⁄2 Ounce (1 Can)|
|Chicken stock/Canned chicken broth||1 Cup (16 tbs)|
|Frozen sliced okra||10 Ounce, unthawed (1 Package)|
|Hot pepper sauce||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Medium shrimp||1 Pound, shelled and deveined|
|Quick cooking white rice||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Lemon juice||1 Teaspoon|
Serving size: Complete recipe
Calories 1876 Calories from Fat 381
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 6.9 g34.6%
Trans Fat 0 g
Cholesterol 696.6 mg
Sodium 1130.9 mg47.1%
Total Carbohydrates 255 g84.9%
Dietary Fiber 25.1 g100.4%
Sugars 32.6 g
Protein 123 g246.9%
Vitamin A 139.4% Vitamin C 297.9%
Calcium 70.1% Iron 123.7%
*Based on a 2000 Calorie diet
Cover with the lid and microwave on High for 4 to 5 minutes or until the onion is glassy, stirring midway.
Break up the tomatoes with a fork and stir into the casserole along with the stock, okra, red pepper sauce, and oregano.
Cover with the lid and microwave on High for 12 minutes or until the okra is tender, stirring every 4 minutes.
Add the shrimp, cover, and microwave on High until the shrimp are cooked through 2 1/2 to 3 minutes.
Add the rice and stir until all of the grains are well moistened.
Cover and microwave on High for 2 minutes.
Let the covered casserole stand in the tumed-off microwave oven for 3 minutes, then stir in the parsley and lemon juice.