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Shrimp Rice Soup

SUBMITTED 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."
SERVINGS & SCALING
Original recipe yield: 3 to 4 servings
    
About  scaling  and  conversions

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.
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REVIEWS

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!!!

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 3

Amount Per Serving

Calories: 586

  • Total Fat: 6.8g
  • Cholesterol: 128mg
  • Sodium: 159mg
  • Total Carbs: 99.6g
  •     Dietary Fiber: 1.6g
  • Protein: 25.9g

VIEW DETAILED NUTRITION

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