Pineapple Shrimp With Scallion Rice
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Remove the pan from heat. Leave covered and allow the rice to continue steaming for 5 to 10 minutes.
- 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.
- Add the shrimp and pineapple and stir-fry 1 to 2 minutes longer, until the shrimp turn bright pink. Remove from heat.
- Mix together the soy sauce, vinegar, and red pepper and pour over the shrimp.
- Stir the scallions and basil into the rice. Top with the shrimp-pineapple mixture and serve.
Nutritional Information
- Per Serving
- Calories 324
- Fat 8g
- Sat Fat 1g
- Cholesterol 107mg
- Sodium 732mg
- Protein 16g
- Carbohydrate 48g
- Sugar 8.5g
- Fiber 2g
- Iron 2mg
- Calcium 86mg
What does this mean? See
Nutrition 101
.
Quick Tip
For tastier results, instead of plain white rice, opt for more aromatic basmati or jasmine rice.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
