Shrimp Pie with Rice Crust is a popular dish in the South and after tasting this delightful dish, you will understand why. If you crave shrimp, this shrimp pie will satisfy your urge.
1⅓ cups Cooked Brown Rice
2 tsp Dried Parsley
2 tbsp grated Onion
1 tsp Olive Oil
1 tbsp Butter
1 clove Garlic, crushed
1 lb Shrimp, peeled and de-veined
1 can Condensed Cream of Mushroom Soup (follow recipe on can)
1 tsp Lemon Juice
1 cup sliced Mushrooms, steamed
Preheat oven to 350°F.
Combine rice, parsley and onion; mix well.
Use olive oil to coat 10-inch pie plate; press rice mixture evenly around sides and bottom. This works best if the rice is moist; if necessary, add 1 teaspoon of water.
Melt butter in deep, nonstick skillet over medium heat; sauté garlic. Add shrimp; cook, stirring frequently, until pink, about 5 minutes.
Add soup and lemon juice to skillet; stir until smooth and thoroughly heated, about 5 minutes. (If the soup seems too thick, add some water, 1 teaspoon at a time.)
Stir mushrooms into soup mixture; pour over rice “crust.”
Bake 30 minutes, or until lightly browned on top. Serve hot.
Tips & Notes
To add the flavor of sautéed mushrooms or onions without the added fat of butter or oil, roast or grill them first. Simply spread them on a baking sheet treated with nonstick spray. Roasting for 5 minutes in a 350°F oven will be sufficient if the vegetables are sliced, and will not add additional cooking time to the recipe.
Shrimp is a smart addition to calorie and health conscious diets. It’s also relatively low in mercury, according to the U.S. Environmental Protection Agency and the Food and Drug Administration.
Shrimp offers several nutritional advantages as a result of its protein, vitamin and mineral content, but consuming shrimp also has its disadvantages that could affect your cardiovascular health – shrimp is high in sodium and cholesterol.
A 6-ounce portion of shrimp contains 359 milligrams of cholesterol, which is more than the recommended daily intake limit. Shrimp also contain 1,610 milligrams of sodium per serving, or 70 percent of your upper intake limit. Dietary cholesterol poses a potential threat because of its ability to increase blood cholesterol levels, especially in people sensitive to it.
Sodium increases blood pressure, which puts excessive strain on your blood vessels and increases your cardiovascular disease risk.
Shrimp serves as an excellent source of lean protein. The protein in your diet also helps you make peptide hormones – a group that includes insulin, a hormone that regulates your blood sugar.
Add shrimp to your diet and you’ll boost your intake of zinc and selenium, two minerals your cells need for the activation of enzymes — proteins that help your cells perform chemical reactions. Zinc activates enzymes essential for energy production, and zinc-dependent proteins control gene activity and support your immune system.
Eat shrimp and you’ll support healthy red blood cells as a result of its vitamin content. The vitamin A in shrimp controls red blood cell development; it activates genes that growing cells need to develop from stem cells into functional red blood cells. It also helps your red blood cells access the iron they need to transport oxygen.
So, as with any food, eat shrimp in moderation to enjoy the health benefits without having to worry too much about salt and cholesterol intake.
Nutritional Information Per Serving
Saturated Fat: 2g
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