Spinach And Pepper Stuffed Shrimps With Thai Coconut Curry Sauce
|Leftover brown rice||2 Cup (32 tbs)|
|Sesame oil||1 Dash|
|Soya sauce||1 Dash|
|Chili paste||To Taste|
|Sun dried tomato||1|
|Cilantro leaves||1 Teaspoon|
|Olive oil||2 Tablespoon|
1 In a pan, heat a little bit of olive oil.
2 Place the shrimps on the pan and let cook on medium-high heat.
3 In a microwave safe bowl, put the brown rice.
4 Place the rice in the microwave for one minute.
5 Meanwhile, prepare the dressing, in a bowl add a dash of sesame oil, a dash of soy sauce,and chili paste as per your taste.
6 Mix it well so that the ingredients are blended.
7 Set the dressing aside.
8 On a cutting board, chop the pepper into small strips.
9 Chop the green onions, sun dried tomatoes and cilantro.
10 Check the shrimp in the pan and turn them to cook the other side.
11 Combine all the chopped vegetables except cilantro with the prepared dressing and mix well.
12 Add the cooked shrimps to the vegetables and mix well to combine the flavors.
13 In a serving dish, place the brown rice and top with the shrimp and vegetable mixture.
14 Garnish the dish with chopped cilantro and serve at once.
Serving size: Complete recipe
Calories 979 Calories from Fat 325
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 200.6 mg66.9%
Sodium 293.4 mg12.2%
Total Carbohydrates 121 g40.3%
Dietary Fiber 11.2 g44.8%
Sugars 4 g
Protein 39 g79%
Vitamin A 74.6% Vitamin C 160.8%
Calcium 14.2% Iron 38.3%
*Based on a 2000 Calorie diet