RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2458
| View Recipe |
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| Recipe Name: |
Shrimp and Vegetable Rice |
| Source: |
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Submitted by: |
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Last Modified: |
2010-05-11
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| Course: |
Entree Salad |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
5 Tablespoons vinegar, white
0.33 Cup mayonnaise
-1 fl oz tabasco
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Directions:
For Rice:
Bring 3.5 cups water to boil. Add rice and stir. Cover and cook for 20 minutes, stirring occasionally. When finish, fluff and place in a large bowl to cool.
Cook cleaned shrimp in boiling water until opaque (about 5 minutes).
Bring pot of water to boil. Add sugar, 1 tsp salt and shiitakes. Cover and cook for 15 minutes.
Julienne carrot, and blanch for 1 minute. Drain and dry mushrooms. Thaw peas.
Mix egg with 1/2 tsp sugar and 1 tsp water. Beat. Make egg "crepe" in a large, nonstick pan, lightly greased. When egg is set, remove and roll in a cylinder to chiffinade . |
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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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