Shrimp and Rice for One

This is a relatively low calorie entree, and just look at all the really good nutrition jammed into this one dish.

Here is my recipe:
1/2 cup rice (of choice)

1 tablespoon olive oil

1/2 cup diced tomatoes

2 spears asparagus, trimmed and cut into 1-inch pieces

2 sliced fresh mushrooms

1 tablespoon fresh basil chopped

1 teaspoon fresh thyme leaves

1/4 teaspoon salt to taste

1/8 teaspoon Old Bay Seasoning

6 medium shrimp (16- 20 count), peeled and deveined with tails removed

Here is how I made this dish:
1. Cook rice according to package directions; set aside.

2. Place tomatoes in skillet with olive oil on medium heat. When tomatoes begin to sizzle, add asparagus, mushrooms, basil, thyme, salt and Old Bay Seasoning.

3. When raw vegetables begin to sizzle, add shrimp and continue to stir 3 to 4 minutes or until shrimp turn pink. Add cooked rice and stir until well mixed. Remove from heat; place on plate and garnish with sprig of curly parsley and a dash of Old Bay Seasoning.

Note: The type of rice chosen drives the cooking time. Some of the more exotic types of rice take longer to cook than traditional white or long grain rice. Also, adjust the seasonings to your taste. Rick actually uses about half a teaspoon of Old Bay and a couple of dashes of Tabasco, but he likes it really spicy.

Servings: 1

Calories Per Serving: 533.71

Calories From Fat (25%) 130.93

% Daily Value

Total Fat 14.86 g 23%

Saturated Fat 2.15 g 11%

Cholesterol 45.36 mg 15%

Sodium 981.18 mg 41%

Potassium 535.74 mg 15%

Total Carbohydrates 85.59 g 29%

Fiber 2.63 g 11%

Sugar 4.07 g

Protein 14.16 g 28%

Fiber 2.63 g 11%

Copper 0.44 mg 22%

Energy 2233.1

Glucose 2.02 g

Iron 4.61 mg 26%

Lactose 0 g

Lysine 0.81 g

Magnesium 66.73 mg 17%

Manganese 1.37 mg 69%

Net Carbohydrates 82.96 g

Phosphorus 264.54 mg 26%

Riboflavin 0.3 1 mg 18%

Selenium 14.84 mcg 21%

Thiamin 0.2 mg 13%

Vitamin A 579.63 IU 12%

Vitamin B12 0.41 mcg 7%

Vitamin B6 0.4 mg 20%

Vitamin C 14.46 mg 24%

Vitamin D 3.31 IU <1>

Vitamin E 3.63 mg 36%

Vitamin K 56.69 mcg 71%

Zinc 2.0 8 mg 14%

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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