Festival shrimp & saffron rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Diced red pepper |
| ¼ | cup | Sliced green onions including tops |
| 1 | Garlic clove; minced | |
| 1 | teaspoon | Butter or margarine |
| ½ | pounds | Peeled & deveined shrimp (medium size) |
| ½ | teaspoon | Seafood seasoning blend |
| 1½ | cup | Cooked rice; cooked with... |
| 1/16 | teaspoon | Ground saffron or turmeric |
| 1 | tablespoon | Grated Parmesan cheese |
Directions
Cook pepper, onions and garlic in butter in medium skillet over medium heat 1 to 2 minutes. Add shrimp and seasoning blend; cook, stirring, 3 to 4 minutes. Stir in rice and cheese; cook and stir until thoroughly heated (about 2 to 3 minutes).
Microwave Oven Instructions =========================== Combine pepper, onions, garlic and butter in 1-quart microproof baking dish.
Cover and cook on HIGH (maximum power) 2 minutes. Add shrimp and seasoning blend. Reduce setting to MEDIUM HIGH (70% power); cover and cook 3 to 4 minutes or until shrimp are opaque. Stir in rice and cheese; cover and cook on MEDIUM HIGH 1 to 2 minutes, or until thoroughly heated. Let stand 2 minutes.
Each serving provides: * 265 calories * 24.3 g. protein * 3.7 g. fat * 31⅕ g. carbohydrate * 493 mg. sodium * 175 mg. cholesterol Source: Cooking for Two or a Few Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias