To a kettle of salted boiling water add rice, stirring, and boil 10 minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender. In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute. Remove skillet from heat and stir in lime juice and garlic. In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste. Serves 2. Gourmet April 1994
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 541 (57%)|
|Amt Per Serving||% DV|
|Total Fat 60.1g||80 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 130.4mg||40 %|
|Sodium 355.9mg||12 %|
|Potassium 168.8mg||4 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 90g|
|Protein 8.7g||12 %|
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Calories per serving: 941
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