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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, combine rice, oil, 1 ounce of butter, 4 1/2 cup water, and salt to taste; let the rice cook, uncovered until it is nearly tender and little volcanos form, about 20 minutes. | 2. Remove from heat, stir once, cover, and let stand until the rest of the dish is finished. | 3. Meanwhile, in a skillet, saute onion in remaining butter for a few minutes; add tomatoes, tomato paste (mixed with 1/2 cup water), curry powder, and salt. | 4. Leave 4 shrimps whole, and cut the remainder into 3 pieces; add to sauce and cook until they just cook through and are opaque. | 5. Once the rice is done, stir in the sauce (removing the 4 whole shrimps that will garnish the plate); place into a bowl to form a mold. | 6. To serve, you can plate a little lettuce or green peas, turn the rice mold on top, then garnish with grated Parmesan and the whole shrimps. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3 1/2	cups		2376.325	493.7188	48.8215	20.72
achiote oil	1/4	cup		-	-	-	-
butter	3	ounces		484.785	22.2746	15.1474	40.824
onion	2		chopped	128.0	29.888	3.52	0.32
tomato	2		peeled chopped	124.1379	27.5262	6.4768	1.0795
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
shrimp	1 1/2	1/2		482.8011	6.188	92.5482	6.867999999999999
kosher salt				-	-	-	-
lettuce			cooked	-	-	-	-
parmesan cheese			grated	-	-	-	-

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