Shrimp lovers will be delighted by this quick and easy dish.
1 1/3 cup | basmati rice | 240 g | |
28 | shrimp, large, not pre-shelled | 700 g | |
3 tbsp | butter, unsalted | 40 g | |
1 cup | fish stock (fumet) | 250 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 | shallots, finely chopped | 80 g | |
1/2 tsp | fennel seeds, crushed | 1 g | |
1/4 cup | white wine | 65 mL | |
2 tbsp | whipping cream 35% | 30 mL |
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.
per 1 serving (400 g)
Amount % Daily Value |
Calories 440 |
Fat 11 g 17 % |
Saturated
5.9 g
31 % |
Cholesterol 340 mg |
Sodium 460 mg 19 % |
Carbohydrate 43 g 14 % |
Fibre 1 g 4 % |
Sugars 0 g |
Net Carbs 42 g |
Protein 39 g |
Vitamin A 21 % |
Vitamin C 8 % |
Calcium 9 % |
Iron 39 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Meat and Alternatives | 4 |
Fats | 1 ½ |
I made this for the first time tonight and both my husband and I really enjoyed it. I made a few substitutions (I added some calamari and scallops to the shrimp and used fish sauce with some vegetable broth instead of fish broth) but it turned out great. Will be making again.