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MediterrAsian Rice with Roasted Shrimp & Tomatoes

Christine Dutton
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4
Calories 456 kcal

Ingredients
  

  • 2 tbsp. extra virgin olive oil
  • 1 clove garlic, pressed
  • 4 cups cooked basmati rice
  • 1 cup chopped tomatoes
  • 1 tsp sugar
  • 2 tbsp. fish sauce
  • salt and pepper to taste
  • 1/4 cup toasted almonds, course chopped
  • 1 pound roasted shrimp
  • 1/2 cup peeled cucumber, chopped
  • 1/4 cup your choice of herbs, chopped: cilantro, basil, mint, shiso leaf

Instructions
 

  • Heat wok or large frying pan for 30 seconds, add olive oil and heat on medium for an additional minute.
  • Add garlic to pan and cook for about two minutes while stirring, until lightly brown. Bring heat to medium high.
  • Add basmati rice and stir to coat rice with olive oil and garlic. Cook for 3-4 minutes, stirring occasionally.
  • Add tomatoes, sugar, fish sauce, salt and pepper and cook for an additional 2 minutes.
  • Equally portion the rice and tomatoes into four large, shallow bowls. Add shrimp to each bowl and garnish with cucumber, almonds and herbs.

Nutrition

Calories: 456kcalCarbohydrates: 51gProtein: 30gFat: 14gSaturated Fat: 2gTrans Fat: 1gCholesterol: 286mgSodium: 1549mgPotassium: 373mgFiber: 2gSugar: 3gVitamin A: 162IUVitamin C: 11mgCalcium: 232mgIron: 4mg
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