Shrimp And Rice

Name: Shrimp And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. boiled shrimp; 1 clove garlic, minced; 4 stalks celery, chopped; 1 tin whole tomatoes; 2 bay leaves; 1 sprig thyme; dash of Tabasco sauce; 2 c. water; 1 large onion, chopped; 3 Tbsp. cooking oil; salt and pepper to taste; 2 c. rice

Eats Now Editorial Team · 746 kcal · Seafood

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Shrimp And Rice – a delicious recipe with shrimp, clove garlic, stalks celery, tomatoes, bay leaves, thyme. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 lb. boiled shrimp
1 clove garlic, minced
4 stalks celery, chopped
1 tin whole tomatoes
2 bay leaves
1 sprig thyme
dash of Tabasco sauce
2 c. water
1 large onion, chopped
3 Tbsp. cooking oil
salt and pepper to taste
2 c. rice

1
Fry rice, onion, garlic and celery in hot cooking oil.
2
Add tomatoes, seasoning, shrimp, Tabasco sauce and water.
3
Cover tightly and cook slowly for about 50 minutes or until rice is soft; stir occasionally.
4
Serve on large dish, garnished with tomatoes and green peppers.

746

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 1 1/2 lb. boiled shrimp, 1 clove garlic, minced, 4 stalks celery, chopped, 1 tin whole tomatoes, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
746 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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