You are here

Curried Shrimp And Rice

Diet.Guru's picture
  Long grain rice 1⁄2 Cup (8 tbs)
  Canned condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Curry powder 2 Teaspoon
  Frozen cooked shrimp 12 Ounce (2 Packages, 6 Ounce Each)
  Zucchini 1⁄2 Small, shredded

Cook the rice according to package directions.
Cover and set aside.
In a 1 1/2-quart casserole stir together the cream of celery soup, the sliced green onion, the dry white wine, and the curry powder.
Micro-cook, covered, on 50% power (MEDIUM) for 5 to 7 minutes or till heated through.
In a colander run cold water over the shrimp just till they can be broken apart; drain well.
Stir shrimp into soup mixture.
Stir the shredded zucchini into the cooked rice.
Spoon rice mixture into 4 individual casseroles.
Spoon soup mixture atop.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1028 Calories from Fat 161

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 660 mg220%

Sodium 3357.4 mg139.9%

Total Carbohydrates 118 g39.4%

Dietary Fiber 14 g55.9%

Sugars 5.6 g

Protein 87 g173.6%

Vitamin A 37.6% Vitamin C 36.6%

Calcium 14.5% Iron 24.8%

*Based on a 2000 Calorie diet

Curried Shrimp And Rice Recipe