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Saturday, 22 June 2013 17:41

Shrimp Rice Bake with Pineapple

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This meal can be pepared ahead of time, then refrigerated for up to a day ready to be popped in the oven when needed.

  • Ingredients: 1 14 ounce can of chicken broth
    1 cup uncooked long grain rice
    olive oil
    2 minced garlic cloves
    1 diced medium onion.
    1 medium green pepper cut into strips (optional)
    4 teaspoons soy sauce (may be omitted) (can be gluten free)
    2 tablespoons fresh grated ginger (or 1/4 tablespoon dry)
    2 lbs cooked peeled and deveined shrimp
    1 15 ounce can pineapple tidbits with the juice.
    ½  pound frozen peas (or other vegetable)
  • Instructions: Bring chicken broth to boil in a saucepan.  Stir in rice.  Reduce heat to low, cover and simmer for 25 minutes.  

    Meanwhile, saute the onion,  garlic and green pepper in oil until tender.  Stir in ginger (and soy sauce if used). Add shrimp and pineapple (including juice).  Stir in the rice and peas.

    Place in 2 quart baking dish.  Bake, uncovered, at 350 degrees F until heated throughout.  About 15 to 20 minutes.  Stir and serve.
  • Serves: 6-8
  • Cuisine: -Select (optional)-
  • Cooking method: -Select (optional)-
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
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