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Gingered Shrimp With Rice

Microwaverina's picture
  Large fresh shrimp 1 Pound, cleaned (About 2 Cups)
  Frozen green peas package 10 Ounce (1 Package, 10 Ounce)
  Onion 1 Large, sliced
  Diagonally cut celery slices 1 Cup (16 tbs) (About 2 Medium Stalks, Cut Into 1/4 Inch Slices)
  Soy sauce 2 Tablespoon
  Dry white wine/Sherry 1 Tablespoon
  Crushed ginger root/1/2 teaspoon ground ginger 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Instant chicken bouillon 1⁄2 Teaspoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Hot cooked rice 4 Cup (64 tbs)

1. Mix shrimp, peas, onion, celery, water chestnuts, soy sauce, wine, gingerroot and salt in 2-quart casserole. Cover tightly and microwave on high (100%), stirring every 3 minutes, until shrimp are pink and vegetables are crisp-tender, 9 to 11 minutes.
2. Mix cornstarch, bouillon and water. Stir into shrimp mixture. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until thickened, 2 to 4 minutes longer. Serve shrimp over hot rice.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1753 Calories from Fat 28

% Daily Value*

Total Fat 3 g5.1%

Saturated Fat 0.83 g4.1%

Trans Fat 0 g

Cholesterol 500 mg166.7%

Sodium 4596.1 mg191.5%

Total Carbohydrates 314 g104.6%

Dietary Fiber 22.8 g91.2%

Sugars 31 g

Protein 108 g215.3%

Vitamin A 127.6% Vitamin C 130.2%

Calcium 29.6% Iron 97.7%

*Based on a 2000 Calorie diet


Gingered Shrimp With Rice Recipe