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Shrimp Rice Soup

By: Simon Song  
"This recipe is one of the Asian style - actually Korean style - rice soups. It is flavorful and healthy; low fat, low calories, low salt. Good for a meal."

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (2)

Rate/Review | 213 people have saved this

 

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Original Recipe Yield 3 to 4 servings
 

Ingredients

  • 2 cups white rice
  • 9 ounces shelled and deveined shrimp
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine
  • 12 cups water
  • salt to taste

Directions

  1. Rinse rice and set aside for 2 hours or until moistened.
  2. Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
  3. Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 586 | Total Fat: 6.8g | Cholesterol: 128mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2003 by DUCKIE1989 
Good, but foreign food is not too popular with the kids!!! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Jules 
This 'soup' was the consistency of oatmeal. It tasted like rice and the thick, cloudy water... MORE

 
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