Chorizo, Shrimp And Yellow Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ew, Import, Text | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Long grain rice, cooked |
| according to package | ||
| directio | ||
| according to | ||
| package directio | ||
| according | ||
| to package directio | ||
| but with the addition of | ||
| 1/4 teaspoon turmeric or | ||
| saffr | ||
| 1/4 teaspoon turmeric | ||
| or saffr | ||
| 1/4 teaspoon | ||
| turmeric or saffr | ||
| 1/4 | ||
| teaspoon turmeric or | ||
| saffr | ||
| And some butter and salt | ||
| and pepper | ||
| 2 | Garden cucumbers, peeled | |
| seeded and cut into 1/2" | ||
| Orange zest | ||
| 2 | Links of chorizo, cut into | |
| 1/4 inch rounds | ||
| 12 | oz | Peeled and deveined shrimp |
| cut into 1/2 inch chunks | ||
| Salt and pepper | ||
| Red pepper threads |
INSTRUCTIONS
Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices. Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6643 Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 15:25:12 -0400 From: Meg Antczak <meginny@frontiernet.net> Meg Antczak (Meg in NY) meginny@frontiernet.net
A Message from our Provider:
“Faith without works is empty – and vica versa.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2381
Calories From Fat: 1141
Total Fat: 126.5g
Cholesterol: 1036.5mg
Sodium: 2445.3mg
Potassium: 2858.5mg
Carbohydrates: 71.9g
Fiber: 1.8g
Sugar: <1g
Protein: 221.4g