Curried Shrimp and Rice
|Hot cooked rice||3 Cup (48 tbs)|
|Minced parsley||2 Tablespoon|
|Chopped onion||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Rich milk||1 Cup (16 tbs)|
|Cleaned cooked shrimp||2 Cup (32 tbs)|
1 In a pan, cook rice in boiling salted water.
2 With fork lift through rice to fluff the grains, when done.
3 Mix in butter and parsley.
4 In a greased mold, firmly pack the mixture.
5 Keep hot in a pan of boiling water, on top of stove.
6 Meanwhile In a skillet, cook onion in butter until transparent.
7 Blend in flour and curry powder, mixing well.
8 Pour in broth and milk.
9 Cook, stirring over low heat until the sauce is smooth and thick.
10 Add in salt for seasoning.
11 Mix in the shrimp.
12 Unmold the rice and pour prepared shrimp over.
13 Serve decorated with hard boiled egg slices and parsley.
Calories 389 Calories from Fat 81
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 5.2 g26.1%
Trans Fat 0 g
Cholesterol 138.8 mg46.3%
Sodium 435 mg18.1%
Total Carbohydrates 55 g18.4%
Dietary Fiber 1.5 g5.9%
Sugars 3.5 g
Protein 20 g39.5%
Vitamin A 20.5% Vitamin C 19.5%
Calcium 11.2% Iron 30.1%
*Based on a 2000 Calorie diet