Shrimp Bowl with Green Beans, Brown Rice and Pasta
Whole Wheat Penne pasta
Fresh or Frozen
Raw, peeled, deveined, clean, washed and dry
Yellow, fine chopped
To cook the rice, rinse the rice in a bowl and drain the water. In a pot, over high heat, add rice and 3/4 cup water; bring to a rapid boil and turn down the heat to medium-low heat. Cover the pot and let rice cook 15-20 minutes or until done. Remove from heat, fluff with a fork and set aside.
To cook the pasta, in a medium sized pot, over medium high heat, add 3 cups of water and bring to a boil. Add the pasta and cook for 5 to 7 minutes or until tender. Remove from heat, drain and set aside.
In a large, non-stick skillet over medium-low heat, heat oil.
Add garlic, onion and tomatoes, and cook for 5 to 7 minutes or until softened.
Add salt, coriander powder, and cumin powder.
Add shrimp and stir well until all are coated well with the spices and the shrimp tails curl. Shrimp should be opaque in color.
Add the rice and pasta to the shrimp and mix well. Cover the skillet, turn the heat to the lowest setting and cook for 5 to 7 minutes.
Remove from heat and serve immediately.
Nutrition Facts: Serving Size: 1 Serving (6oz), Servings: 4, Amount Per Serving: Calories 260, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 0.5g (3% DV), Trans Fat 0g, Cholesterol 130mg (43% DV), Sodium 430mg (18% DV), Total Carbohydrate 23g (8% DV), Dietary Fiber 3g (10% DV), Sugars 2g, Protein 21g, Vitamin A (4% DV), Vitamin C (17% DV), Calcium (8% DV), Iron (13% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.