Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

salt ; to taste
1 medium onions ; minced
black pepper ; to taste
3 tablespoons olive oil ; extra virgin
1 pinch saffron ; threads, optional
2 cups white rice ; short, or medium grain, preferably Arborio
2 cups shrimp ; peeled, cut into 1/2 inch chunks
3 1/2 cups chicken stock

Preparation:

Preheat oven to 500 degress F, or as near that as you can get. Warm the stock in a saucepan with the saffron (if using it). Place an ovenproof 10 or 12 inch skillet over medium-high heat and add the oil. A minute later, add the onion and cook, stirring occasionally, until translucent (about 5 minutes). Add the rice and cook, stirring occassionally, until glossy, for about a minute or two. Season with salt and pepper and add the stock, taking care to avoid the steam. Stir in the shrimp and transfer the skillet to the oven. Bake for about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish with parsley if desired and serve immediately. Makes 4 servings.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 582.4
Total Sugars: 4.5g
Carb.: 85.5g
Fiber: 3.1g
Total Fats: 14.1g
Cholesterol: 167.6mg
Protein: 25g
Sodium: 805.4mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA