Directions:
- In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed.
- Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.58 Kcal (2012 kJ) | ||
| Calories from fat | 299.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.29g | 51% | |
|---|---|---|---|
| Cholesterol | 96.29mg | 32% | |
| Sodium | 1315.36mg | 55% | |
| Potassium | 134.83mg | 3% | |
| Total Carbs | 37.96g | 13% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 9.89g | 20% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 169.75 Kcal (711 kJ) | ||
| Calories from fat | 105.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.76g | 51% | |
|---|---|---|---|
| Cholesterol | 34.01mg | 32% | |
| Sodium | 464.61mg | 55% | |
| Potassium | 47.63mg | 3% | |
| Total Carbs | 13.41g | 13% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 3.5g | 20% | |
| Vitamin C | 1.7mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 19.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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