Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories879.8 kcal (44%)
Total Fat62.8 g (90%)
Carbs54.5 g (21%)
Sugars9.2 g (10%)
Protein26.4 g (53%)
Sodium1322.7 mg (66%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbsshrimp
large, devined, deshelled no tail
1 cupjasmine rice
uncooked
1yellow onion
small, diced
14.5 ozcan diced tomatoes
drained rinsed
6 ozfresh mushroom
sliced
6cloves garlic
minced
4 ozfresh spinach
destemed
2 tablespoonssalted butter
1 ½ tablespoonsunsalted butter
1 cupfresh parmesan cheese
grated
1 teaspooncornstarch
2 teaspoonsitalian seasoning
½ teaspoongarlic powder
½ teaspoononion powder
½ teaspoonpaprika
1 tablespoondried parsley
salt
pepper
1chicken bullion cube
2 cupsheavy cream
Instructions
Step 1
Ad 1 2/3 cups water to pot. Add in garlic powder, onion powder, paprika, dried parsley, chicken bullion cube. Bring to simmer and stir. Add in rice and bring to a boil. Reduce to simmer and cover with lid for 13 minutes then remove from heat. Let sit 10 minutes before adding Unsalted butter and stirring to combine.
Step 2
Put large skillet on medium high heat. Add salted butter and minced garlic. Cook 2 minutes before adding shrimp.
Step 3
Once shrimp is hot, use slotted spoon and remove shrimp into a bowl. Add diced tomatoes, onion, and mushrooms. Cook for 10 minutes or until Sauteed.
Step 4
Add in 2 cups of heavy cream and reduce heat to a simmer. Add in spinach and cook until spinach wilts down. Add in parmesan cheese.
Step 5
Continue to heat all items thoroughly. In a small bowl add Cornstarch and 1 tablespoon of water and mix. Add to skillet. Mix shrimp back in and heat combination.
Step 6
Place a medium scoop of rice in a bowl or on a plate and cover with shrimp mixture.
Notes
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