Serves: 2
Total Calories: 511
1. Peel shrimp. (If shrimp are frozen, do not thaw peel in cold water.) Make a shallow cut lengthwise down back of each shrimp wash out vein.
2. Heat oven to 350°.
3. Mix water, mushrooms, rice, onion, garlic, salt, ginger and shrimp in ungreased square baking dish, 8 X 8 X 2 inches. Cover tightly with aluminum foil and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink.
4. Stir in remaining ingredients except soy sauce. Cover and let stand 3 minutes or until pea pods are hot. Serve with soy sauce.
1 Serving: Calories 535 (Calories from Fat 190) Fat 21g (Saturated 2g) Cholesterol 105mg Sodium 720mg Carbohydrate 71g (Dietary Fiber 10g) Protein 26g % Daily Value: Vitamin A 20% Vitamin C 70% Calcium 16% Iron 42% Diet Exchanges: 4 Starch, 1 1/2 Lean Meat, 2 Vegetable, 2 Fat
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Garlic-Almond Shrimp recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.
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