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Ginger Shrimp and Rice

Makes: 4 servings
Start to Finish 15 mins
Ginger Shrimp and Rice
Ingredients
  • 1  small bunch  green onions
  • 1 1  inch piece  fresh ginger
  • 1  tablespoon  olive oil
  • 1/4  cup  water
  • 1  tablespoon  soy sauce
  • 2 8.8 ounce packages  cooked long grain rice
  • 1  pound  peeled and deveined cooked medium shrimp
  • 1/4  cup  mango chutney
Directions

1. Slice green onions. Set aside 1/4 cup of the onions to sprinkle on finished dish. Peel the ginger. Finely grate ginger using the smallest openings on a box or flat grater.

2. In a 12-inch skillet cook remaining green onions and grated ginger in hot oil for 1 to 2 minutes or until tender. Add water and soy sauce. Cover and bring to boiling. Add rice and shrimp. Cook until most of the liquid is absorbed and shrimp are heated through. Divide among four shallow bowls. Top with chutney and reserved green onions. Makes 4 servings.

Nutrition Facts (Ginger Shrimp and Rice)
  • Servings Per Recipe 4,
  • cal. (kcal) 393,
  • Fat, total (g) 8,
  • chol. (mg) 172,
  • sat. fat (g) 1,
  • carb. (g) 53,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 9,
  • pro. (g) 27,
  • vit. A (IU) 680,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 577,
  • Potassium (mg) 339,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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