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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Jasmine rice according to package instructions. | 2. While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender. | 3. Cut red and green bell peppers into wide strips. | 4. Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender. | 5. Add shrimp to pan and continue cooking until shrimp are pink and cooked through. | 6. Serve over jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	2	cups		403.4676	0.0	89.7602	2.2667
large shrimp	1	lb	peeled deveined	403.4676	0.0	89.7602	2.2667
green bell pepper	2			403.4676	0.0	89.7602	2.2667
red bell pepper	2			403.4676	0.0	89.7602	2.2667
tomato puree	28	ounces	canned	301.6386	71.282	13.0975	1.6669999999999998
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
garlic	4	tablespoons	minced	50.66	11.2404	2.1624	0.17
saffron	12	strands		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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