Shrimp lovers will be delighted by this quick and easy dish.
|1 1/3 cup||basmati rice||240 g|
|28||shrimp, large||700 g|
|3 tbsp||margarine non-hydrogenated||40 g|
|1 cup||fish stock (fumet)||250 mL|
|2||shallots, finely chopped||80 g|
|1/2 tsp||fennel seeds, crushed||1 g|
|1/4 cup||white wine||65 mL|
|2 tbsp||creamy soy preparation for cooking||30 mL|
|ground pepper to taste [optional]|
Before you start
The quantities given here are based on this recipe served as a main course. If serving as a starter, cut the quantities in half.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Cook the rice.
- Peel and devein the shrimp reserving the shells. Heat a small quantity of margarine in a pan, then sauté the shells 1 min over medium-high heat. Add the fish stock, bring to a boil, then reduce the heat and simmer 3-4 min. Filter the liquid through a colander to remove any shell debris. (If using pre-shelled shrimp, just bring the fish stock to a boil before pouring it over the shrimp in the next step).
- Heat the remaining margarine in a large skillet. Add the shrimp and sauté 1 min, then season with salt and pepper. Add the shallots and fennel seeds, then continue to cook 2-3 min, with stirring, until the shrimp are opaque throughout and pink-coloured. Deglaze the pan with the wine. Let the liquid evaporate, then pour in the fish stock and soy preparation.
- Heat throughout and serve over the rice.
Nutrition Facts Table
per 1 Serving (400g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||2||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Fat, Saturated Fat, Sodium
- Source of :
- Calcium, Folacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin K
- Good source of :
- Copper, Potassium, Vitamin A, Vitamin B6
- Excellent source of :
- Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin D, Vitamin E, Zinc
|Meat and Alternatives||4|