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Ginger Shrimp With Rice

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  Large raw shrimp 1 Pound, peeled and deveined (Fresh / Frozen, Thawed)
  Frozen green peas 10 Ounce (1 Package)
  Onion 1 Large, sliced
  Celery stalks 2 Medium, cut into 1/4 inch diagonal slices to make 1 cup
  Canned sliced water chestnuts 8 Ounce (1 Can)
  Soy sauce 2 Tablespoon
  Dry white wine/Sherry 1 Tablespoon
  Crushed gingerroot/1/2 teaspoon ground ginger 1 Teaspoon
  Gingerroot/1/2 teaspoon ground ginger 1 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Chicken bouillon granules 1⁄2 Teaspoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Hot cooked rice 4 Cup (64 tbs)

1. Mix shrimp, frozen peas, onion, celery, water chestnuts, soy sauce, wine, gingerroot and salt in 2-quart casserole. Cover tightly and microwave on high 9 to 11 minutes, stirring every 3 minutes, until shrimp are pink and firm and vegetables are crisp-tender.
2. Mix cornstarch, bouillon granules and water; stir into shrimp mixture. Cover tightly and microwave 4 to 6 minutes, stirring after 2 minutes, until thickened. Serve over rice.

Recipe Summary

Difficulty Level: 
Side Dish
Rice, Shrimp
Preparation Time: 
5 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1865 Calories from Fat 28

% Daily Value*

Total Fat 3 g5.1%

Saturated Fat 0.83 g4.2%

Trans Fat 0 g

Cholesterol 500 mg166.7%

Sodium 4427.4 mg184.5%

Total Carbohydrates 346 g115.4%

Dietary Fiber 34.3 g137.1%

Sugars 42.6 g

Protein 118 g236.7%

Vitamin A 66.4% Vitamin C 232.4%

Calcium 313.5% Iron 211%

*Based on a 2000 Calorie diet

Ginger Shrimp With Rice Recipe