Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
886
Calories
58g
Protein
40g
Fat
79g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup chopped green pepper
- 1 cup sliced celery
- 1 cup sliced green onions
- 3 tablespoons butter or margarine
- 1 pound peeled, deveined raw shrimp, halved lengthwise
- 3 cups cooked rice
- 1/2 cup chopped pecans
- 1 1/2 cups sour cream
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons dry mustard
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 3 hard-cooked eggs, finely sieved
- 1/4 cup chopped fresh parsley
- =
Directions
1
Cook green peppers, celery and onions in butter until tender, but not brown. Add shrimp and continue cooking several minutes until shrimp turns pink. Add rice and pecans.
2
Blend sour cream with mayonnaise, lemon juice, mustard, tarragon, salt, celery salt and pepper. Fold into shrimp mixture. Cook until heated through, but do NOT boil. Turn mixture into serving dish. Sprinkle sieved eggs over center of shrimp mixture. Garnish with parsley.
Recipe sourced from
fandom