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Rice and Greens with Shrimp

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.5718
Energy (kCal)762.4766
Carbohydrates (g)51.0152
Total fats (g)11.4108
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, heat oil over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes. | 2. Stir in rice. | 3. Add stock and lemon rind; bring to boil. | 4. Reduce heat, cover and simmer until liquid is almost absorbed, about 15 minutes. | 5. With fork, gently stir shrimp, swiss chard, dill and lemon juice into rice mixture; cover and cook until shrimp are pink and greens are wilted, about 5 minutes. | 6. Serve with lemon wedges. | 7. Variation: Vegetarian Rice and Greens: Omit shrimp, Replace chicken stock with veggie stock. | 8. Serve sprinkled with 1/2 cup crumbled feta cheese it desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons 403.4676 0.0 89.7602 2.2667
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic 4 cloves smashed 17.88 3.9672 0.7632 0.06
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    grain rice 1 1/3 1/3 403.4676 0.0 89.7602 2.2667
    chicken stock 2 2/3 cups 230.4 22.592 16.128 7.68
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    large shrimp 1 lb peeled deveined 403.4676 0.0 89.7602 2.2667
    swiss chard 3 cups shredded 20.52 4.0392 1.944 0.21600000000000003
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    lemon wedge 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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