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Shrimp On Rice

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Ingredients
  Shrimp 3 Pound
  Light cream 1 Cup (16 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Sherry 1⁄2 Cup (8 tbs)
  Cayenne pepper 1⁄4 Tablespoon
  Cooked rice 6 Cup (96 tbs)
  Milk 3 Cup (48 tbs)
  Curry powder 1⁄4 Tablespoon
  Salt 3⁄4 Tablespoon
Directions

Bring milk and cream to boil.
Mix cornstarch, curry powder and cayenne together in the sherry; add to hot milk.
Add shrimp to sauce and serve over hot rice.
In separate containers have each of following, and serve on top of shrimp and rice: 4 slices boiled ham (diced), 6 hard boiled eggs (chopped fine), coconut and ground peanuts.
Serves 8 to 12.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Servings: 
8

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4.291665
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 510 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 8 g40.2%

Trans Fat 0 g

Cholesterol 300.3 mg100.1%

Sodium 888.7 mg37%

Total Carbohydrates 49 g16.2%

Dietary Fiber 0.7 g2.8%

Sugars 4.6 g

Protein 41 g82.4%

Vitamin A 17.9% Vitamin C 6.7%

Calcium 21.2% Iron 34.9%

*Based on a 2000 Calorie diet

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Shrimp On Rice Recipe