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Ingredients
- 1/2 pound shrimp, cleaned
- 2 garlic cloves, crushed
- 2 tbsp. butter
- 1 tbsp. cornstarch
- 1 1/4 c. chicken broth
- 1/2 c. sliced pepperoni
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon saffron (optional)
- 1 (14 1/2 ounce.) can stewed tomatoes with liquid
- 1 (10 ounce.) pkg. Birds Eye green peas and pearl onions, thawed
- 1 1/2 c. dry Minute Rice
Directions
- Saute/fry shrimp and garlic in butter till shrimp are pink, about 2 min. Stir in cornstarch and cook 1 minute. Add in broth, tomatoes, pepperoni, vegetables and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover; remove from heat. Let stand 5 min. Fluff with a fork. Makes 4 servings.
- MICROWAVE: Reduce butter to 1 Tbsp.. Cook garlic in butter in 2 1/2-qt microwavable dish at HIGH 1 minute. Blend cornstarch with broth and add in with remaining ingredients to garlic mix. Cover and cook 8-10 min longer or possibly till thickened, stirring twice. Fluff with fork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1530g | |
| Calories 2309 | |
| Calories from Fat 737 | 32% |
| Total Fat 82.53g | 103% |
| Saturated Fat 33.74g | 135% |
| Trans Fat 1.93g | |
| Cholesterol 530mg | 177% |
| Sodium 3964mg | 165% |
| Potassium 2564mg | 73% |
| Total Carbs 278.64g | 74% |
| Dietary Fiber 15.2g | 51% |
| Sugars 22.83g | 15% |
| Protein 106.34g | 170% |
