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Recipe to Print-Shrimp and Vegetable Rice - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Shrimp and Vegetable Rice - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 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 .

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