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    You are in: Home / Recipes / Pina Colada Shrimp and Rice Recipe
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    Pina Colada Shrimp and Rice

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    • on October 16, 2007

      I've made this dish several times with a few changes. First of all, I've added sugar snap peas. It is best to cook them first unless you want them to have crunch. Second, I use Jasmine rice (in my rice cooker) instead of minute rice. Lastly, I use Curry Powder.... and quite a bit of it too! I add about 1 TSP of Curry powder to the oil while it's heating up. I cook the shrimp then add in the pineapple juice, pinapple chunks, coconut milk and sugar snap peas. I usually add extra Curry powder, while it simmers (don't know exactly how much... just sprinkle it over). I don't bother toasting my coconut flakes and I slice a couple of green onions. Once my rice is done, I put it on a plate and spoon the Pina Colada Shrimp & juice over the rice. Top it off with the coconut flakes, green onions and extra Curry powder. YUM!!

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    Nutritional Facts for Pina Colada Shrimp and Rice

    Serving Size: 1 (479 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 775.9
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 13.9 g
    Cholesterol 172.8 mg
    Sodium 226.9 mg
    Total Carbohydrate 115.5 g
    Dietary Fiber 5.7 g
    Sugars 33.3 g
    Protein 32.4 g


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