Oriental Shrimp And Rice – a delicious recipe with fresh shrimp, water, soy sauce, rice, onion, green pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel and devein shrimp; set aside.
2
Combine water and soy sauce in a large Dutch oven.
3
Bring mixture to a boil.
4
Add rice; cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
5
Saute onion and green pepper in 2 tablespoons melted butter until crisp-tender.
6
Add shrimp and saute over medium heat 3 minutes or until shrimp is done.
7
Stir into rice.
8
Melt remaining 2 tablespoons butter in a large skillet.
9
Add eggs.
10
Cook without stirring until eggs begin to set on bottom.
11
Draw a spatula across bottom of pan to form large curds.
12
Continue until eggs are thickened, but still moist.
13
Do not stir constantly.
14
Stir eggs and pepper into rice mixture; toss gently.
15
Garnish, if desired.
844
kcal
Calories
24
g
Fat
105
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb. unpeeled fresh shrimp, 3 3/4 c. water, 1/2 c. soy sauce, 2 c. uncooked long grained rice, and more.
Yes, Oriental Shrimp And Rice falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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