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<LI class=blist><SPAN class=body>3 1/3 cups water</SPAN>
<LI class=blist><SPAN class=body>1/2 teaspoon garlic salt</SPAN>
<LI class=blist><SPAN class=body>1/4 teaspoon black pepper</SPAN>
<LI class=blist><SPAN class=body>1 1/2 cup uncooked basmati rice</SPAN>
<LI class=blist><SPAN class=body>1 sweet red pepper, cored, seeded, and thinly sliced</SPAN>
<LI class=blist><SPAN class=body>3 tablespoons prepared reduced-fat pesto</SPAN>
<LI class=blist><SPAN class=body>3 cloves garlic, coarsely chopped</SPAN>
<LI class=blist><SPAN class=body>1 1/2 pound medium-size shrimp in shells, cleaned</SPAN>
<LI class=blist><SPAN class=body>1/4 teaspoon salt</SPAN>
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<P class=body>In medium-size saucepan, bring water, garlic salt, and 1/8 teaspoon black pepper to a boil. Add rice. Lower heat; cover and simmer 15 minutes. Sprinkle sweet red pepper over rice. Cover; cook 5 minutes or until rice is tender and liquid is absorbed. Stir 2 tablespoons pesto into rice; keep warm.
<P class=body>Meanwhile, coat large nonstick skillet with cooking spray. Place over medium heat. Add garlic; cook 3 minutes. In medium-size bowl, toss together shrimp, salt, remaining 1/8 teaspoon pepper, and remaining 1 tablespoon pesto. Increase heat to medium-high. Add shrimp to skillet; cook until curled and pink, 4 to 6 minutes.
<P class=body>Transfer rice to platter. Top with shrimp and liquid from skillet. Serve immediately.
<P class=body>Per serving: 288 calories; 4 g fat (1 g saturated fat; 13 percent calories from fat); 44 g carbohydrates; 136 mg cholesterol; 473 mg sodium; 19 g protein; 1 g fiber
 
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