Shrimp and Snow Peas on RicePrinter Version
with unsalted walnuts
VEGAN — 3 Carb Choices
Unsalted, raw shrimp may be eaten on no salt diets since they are relatively low in sodium. If you are concerned about cholesterol,
then you can cut the serving size down to meet your personal requirements. Although this recipe
states it serves 2, you can easily cut it into 3 or even 4 portions as a side dish or smaller meal.
Sodium Per Recipe: 115.8 mg
Sodium Per Serving: 57.9 mg
Protein: 12.9 g
Carbohydrate: 48.9 g
Dietary Fiber: 2.452 g
Total Sugars: 2.264 g
Total Fat: 17 g
Saturated Fat: 2.225 g
Monounsaturated Fat: 6.846 g
Polyunsaturated Fat: 6.929 g
Cholesterol: 54.7 mg
Calcium: 63.4 mg
Iron: 2.505 mg
Potassium: 312.2 mg
Sodium: 57.9 mg
Vitamin K: 2.894 mcg
Folate: 29 mcg
1/2 cup uncooked long grain rice (4.625 mg)
1 tablespoon water (trace)
2 tablespoons white-wine vinegar (.3 mg)
1 tablespoon sesame oil (trace)
1 teaspoon white sugar or Splenda (.042 mg)
12 medium shrimp shelled (106.6 mg)
2 teaspoons extra virgin olive oil (trace)
7 unsalted walnuts, quartered (.284 mg)
20 snow peas, trimmed (2.72 mg)
½ cup crushed pineapple (canned) (1.23 mg)
Prepare the shrimp ahead of time and store in refrigerator, covered.
Steam cook the rice in a steamer.
When ready to prepare the entrée, heat extra virgin olive oil over moderately high heat in a non-stick skillet until it's hot (not smoking).
Sauté the snow peas for 45 seconds stirring constantly, or until they are tender but crisp.
Transfer the snow peas to a bowl. In the same non-stick skillet sauté the shrimp for 1 minute on each side, then add the pineapple and simmer the shrimp, covered, for 1 minute, or until they are cooked through.
Add the shrimp mixture to the snow pea mixture. Add in the rice and toss with sesame oil, sugar, and white wine vinegar.
Serve with boiled in unsalted water pasta and cherry tomatoes.