Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
536
Calories
33g
Protein
18g
Fat
63g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | not in our table | 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 10-3/4-ounce can condensed cream of mushroom soup
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons lemon juice
- 1/2 pound peeled and deveined cooked shrimp*
- 3 cups hot cooked rice
- 3 tablespoons chopped pimientos
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced onion
- 2 tablespoons butter or margarine, melted
- =
Directions
1
Combine soup, pepper and lemon juice in medium saucepan. Cook over low heat, stirring occasionally, until bubbly hot. Add shrimp. Heat 1 to 2 minutes longer. Toss rice with pimientos, parsley, onion and butter. Spoon around inside edge of serving dish; ladle shrimp mixture into center of dish.
Recipe sourced from
fandom