Pineapple Shrimp With Scallion Rice

Pineapple Shrimp With Scallion Rice
Maria Robledo
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preparation
20
minutes
cooking
25
minutes
Serves 4

Ingredients

1
cup
long-grain white rice
2
tablespoons
vegetable oil
2
large garlic cloves, finely chopped
2
cups
cabbage, thinly shredded
3/4
pound
medium shrimp, peeled and deveined
1
5.5-ounce can
pineapple chunks
1
tablespoon
low-sodium soy sauce
3
tablespoons
seasoned rice wine (sushi) vinegar
1/2
to 1 teaspoon
crushed red pepper
2
scallions, thinly sliced
1/3
cup
slivered fresh basil or cilantro leaves

Directions

  1. Place the rice and 1½ cups water in a saucepan and bring to a boil. Stir, reduce heat to low, cover with a tight-fitting lid, and cook 15 minutes.
  2. Remove the pan from heat. Leave covered and allow the rice to continue steaming for 5 to 10 minutes.
  3. Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cabbage and stir-fry until the cabbage is almost fully cooked.
  4. Add the shrimp and pineapple and stir-fry 1 to 2 minutes longer, until the shrimp turn bright pink. Remove from heat.
  5. Mix together the soy sauce, vinegar, and red pepper and pour over the shrimp.
  6. Stir the scallions and basil into the rice. Top with the shrimp-pineapple mixture and serve.
Susan Quick
March 2000

Nutritional Information

  • Per Serving
  • Calories 324
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 107 mg
  • Sodium 732 mg
  • Protein 16 g
  • Carbohydrate 48 g
  • Sugar 8.5 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 86 mg
What does this mean? See Nutrition 101.

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