- 2 tablespoons vegetable oil
- 1 cup roughly chopped onions
- 1 cup sliced mushrooms
- 2 tablespoons minced garlic
- 1 cup roughly chopped tomatoes
- 20 uncooked large shrimp (about 1 1/4 pounds), peeled and deveined
- 2 tablespoons paprika
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh cilantro, plus 4 sprigs, for garnish
- Salt and freshly ground black pepper, to taste
- 4 cups cooked white rice that has been boiled with 1 teaspoon turmeric
In a large saute pan over medium-high heat, warm the oil until almost shimmering. Add the onions and mushrooms and saute for 3 to 5 minutes. Stir in the garlic and tomatoes, and cook for 3 to 5 minutes.
Add the shrimp, paprika, wine and chopped cilantro and cook, stirring, until the shrimp turn opaque, 3 to 5 minutes. Season with salt and pepper.
Divide the rice among 4 dinner plates. Top each serving with some of the shrimp and sauce. Garnish each plate with a cilantro sprig.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
490 calories; 10g total fat; 215mg cholesterol; 222mg sodium; 58g carbohydrates; 3g fiber; 36g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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