6/22/10 Excellent
In a large saucepan, bring the water to boil, adding the 1/2 tsp. of salt. Add asparagus pieces and cook 4 minutes. Remove asparagus w/ slotted spoon, and set aside, reserving broth in pan over low heat to keep warm.
Saute diced onion in hot oil in a large Dutch oven over medium heat 6 minutes or until tender and golden. Add the rice and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup reserved hot asparagus broth. Cook, stirring constantly, until liquid is absorbed.
Repeat procedure w remaining hot broth, 1/2 cup at a time (this takes about 40 minutes). Add shrimp and asparagus pieces, and cook, stirring constantly, 3 minutes or just until shrimp turn pink. Remove from heat; stir in salt and pepper. Serve immediately.
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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 470 | ||
Calories from Fat: 38 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 323.2mg | 11 % | |
Potassium 546.4mg | 14 % | |
Total Carbohydrate 74.6g | 22 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 69.3g | ||
Protein 31.3g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 470
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