Spinach And Pepper Stuffed Shrimps With Thai Coconut Curry Sauce Recipe Video
Ingredients
| Leftover brown rice | 2 Cup (32 tbs) | |
| Raw shrimp | 6 | |
| Sesame oil | 1 Dash | |
| Soya sauce | 1 Dash | |
| Chili paste | To Taste | |
| Red pepper | 1⁄2 | |
| Sun dried tomato | 1 | |
| Cilantro leaves | 1 Teaspoon | |
| Green onions | 2 | |
| Olive oil | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 921 Calories from Fat 304
% Daily Value*
Total Fat 35 g53.3%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 145.5 mg48.5%
Sodium 680 mg28.3%
Total Carbohydrates 120 g39.9%
Dietary Fiber 11.2 g44.8%
Sugars 4 g
Protein 32 g64.9%
Vitamin A 69.9% Vitamin C 156.4%
Calcium 9.6% Iron 20.7%
*Based on a 2000 Calorie diet
Directions
1 In a pan, heat a little bit of olive oil.
2 Place the shrimps on the pan and let cook on medium-high heat.
3 In a microwave safe bowl, put the brown rice.
4 Place the rice in the microwave for one minute.
5 Meanwhile, prepare the dressing, in a bowl add a dash of sesame oil, a dash of soy sauce,and chili paste as per your taste.
6 Mix it well so that the ingredients are blended.
7 Set the dressing aside.
8 On a cutting board, chop the pepper into small strips.
9 Chop the green onions, sun dried tomatoes and cilantro.
10 Check the shrimp in the pan and turn them to cook the other side.
11 Combine all the chopped vegetables except cilantro with the prepared dressing and mix well.
12 Add the cooked shrimps to the vegetables and mix well to combine the flavors.
13 In a serving dish, place the brown rice and top with the shrimp and vegetable mixture.
SERVING
14 Garnish the dish with chopped cilantro and serve at once.
Editors Review
Chef is preparing a delicious seafood appetizer and adding some veggies for some color and health. Spinach and Pepper Stuffed Shrimps with Thai Coconut Curry Sauce; the name itself speaks of its elegance! The spicy sauce is more than perfect for seafood appetizer, anyone would love it.Chef
