Ingredients:⇣⤵️
2 tablespoons olive or vegetable oil
8 ounces uncooked medium shrimp(Iodine Rich Foods) (thawed if frozen), peeled and deveined
1 can (14 1/2 ounces) whole tomatoes, undrained
1/4 cup whole milk
1/4 cup butter or margarine
1 small onion, chopped (1/4 cup)
2 cups uncooked rice
1 cup dry white wine, water or chicken broth
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper (red pepper), if desired
4 cups chicken broth
2 tablespoons chopped fresh arugula or spinach
Preparations:⇣⤵️
1. Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)
2. Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
3. Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.
4. Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.
It's an Italian food and is a great source of many nutrients, like iron, folic acid and potassium."
Makes 6 servings
Prep: 10min
Cook: 20 min
NUTRITION FACTS: High in iron and folic acid
1 Serving:
- Calories 430 (Calories from Fat 135);
- Fat 15g (Saturated 7g);
- Cholesterol 80mg;
- Sodium 1090mg;
- Potassium 500mg;
- Carbohydrate 59g (Dietary Fiber 2g);
- Protein 17g
%DAILY VALUE:
Vitamin A 14%;
Vitamin C 10%;
Calcium 14%;
Iron 22%;
Folic Acid 30%;
Magnessium 12%