I found this wonderful shrimp recipe on USA Rice Federation website and we just love it. Though the recipe calls for Feta with basil and tomato..we preferred the plain.
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Units: US | Metric
- 1 tablespoon vegetable oil
- 1/2 cup golden raisin
- 1/2 cup julienne strips red bell pepper
- 1 (6 ounce) package fresh baby spinach leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb medium cooked shrimp, peeled and deveined (thawed if frozen)
- 3 cups cooked rice (hot medium or long grain white rice)
- 1 cup crumbled feta cheese with dried basil and tomato or 1 cup plain feta cheese
- toasted pine nuts (optional) or sliced almonds (optional)
- 1Heat oil in large nonstick skillet over medium heat.
- 2Add raisins and bell pepper;
- 3sauté 1 minute.
- 4Add spinach, salt and pepper; toss until spinach is just wilted.
- 5Add shrimp; sauté 30 seconds.
- 6Add hot rice and feta cheese.
- 7Toss all ingredients until heated through and cheese is soft and creamy.
- 8Top with toasted nuts, if desired.
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Nutritional Facts for Shrimp and Creamy Spinach-Feta Rice
Serving Size: 1 (224 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 262.4
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.6 g
- Cholesterol 147.3 mg
- Sodium 387.2 mg
- Total Carbohydrate 38.0 g
- Dietary Fiber 1.6 g
- Sugars 7.7 g
- Protein 19.3 g
The following items or measurements are not included:
feta cheese with dried basil and tomato