Prep 15 mins
Cook 45 mins
I love the classic shrimp diane recipe - except for all of the fat and calories. This recipe doesn't taste exactly like the original, but considering the differences in nutritional value, I'd say it's a pretty darn good substitute! This recipe is also surprisingly quick and easy - preparing the rice is what takes most of the cooking time. I hope you enjoy it as much as I have.
- 453.59 g shrimp, peeled and deveined
- 236.59 ml chopped green onion
- 709.77 ml sliced mushrooms
- 14.79 ml reduced-calorie margarine
- 118.29 ml shrimp stock (or 1 tsp shrimp boullion dissolved in 1/2 cup water))
- 2.46 ml black pepper
- 2.46 ml cayenne pepper
- 2.46 ml thyme
- 2.46 ml onion powder
- 2.46 ml oregano
- 4.92 ml salt
- 4.92 ml garlic powder
- 354.88 ml long grain brown rice, cooked
- 9.85 ml shrimp bouillon
- Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
- Saute until shrimp begin to turn pink, and mushrooms are softened.
- (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
- Cook until shrimp are pink, and mushrooms done.
- (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
- Divide shrimp mixture into 4 portions, and serve over rice immediately.