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Almond-Garlic Shrimp

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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Please company and yourself. This Asian-inspired meal-in-a-dish is ready in less than an hour - wow!
By Betty Crocker Kitchens
Updated Mar 7, 2010
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Ingredients

  • 1 pound uncooked fresh or frozen (thawed) peeled deveined medium shrimp
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 small yellow bell pepper, cut into 1-inch pieces
  • 6 green onions
  • 1 clove garlic, finely chopped
  • 1 1/2 cups uncooked instant rice
  • 1 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated to boiling
  • 1 tablespoon finely chopped gingerroot
  • 1/2 teaspoon salt
  • 1 cup frozen snap pea pods, thawed and drained
  • 1/2 cup whole blanched almonds, toasted
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 350°. Mix all ingredients except pea pods and almonds in Le Creuset® 2-quart bell pepper-shape casserole. Cover tightly.
  • 2
    Bake 20 to 25 minutes, stirring once, until rice is tender and shrimp is pink. Stir in pea pods and almonds. Cover and let stand about 5 minutes or until hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Save 10 minutes of preparation time when you purchase shrimp already peeled and deveined.
  • tip 2
    Go nuts! Use cashews for the almonds.

Nutrition

370 Calories, 11 g Total Fat, 28 g Protein, 46 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
100
Total Fat
11 g
Saturated Fat
1 g
Cholesterol
160 mg
Sodium
870 mg
Potassium
620 mg
Total Carbohydrate
46 g
Dietary Fiber
5 g
Protein
28 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
76%
76%
Calcium
12%
12%
Iron
34%
34%
Exchanges:
2 1/2 Starch; 2 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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