Speedy Shrimp Stew with Rice
728 reviewsBlanquette : a true staple in French gastronomy. But why not shake things up a bit ?
Ingredients
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Utensils
Pot (small), Stovetop
recipe
Step 1
Peel & slice the carrots into rounds.
Step 2
Trim the ends of the leeks, then slice them into half-moons. Place in a colander & wash thoroughly.
Step 3
Wash & slice the mushrooms.
Step 4
Heat a drizzle of olive oil in a large pot, over medium heat. Add the carrots, leeks & mushrooms. Season with salt & pepper & cook for 4-5 min.
Step 5
Add the shrimp, stock cube, 100 ml per serving & the cream. Stir, cover & leave to simmer for 15 min, over low heat.
Step 6
Towards the end of cooking, prepare the rice according to package instructions.
Step 7
Serve the fluffy rice with the shrimp stew. Re-season to taste & enjoy !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 485 cal. |
| Fat | 19 g |
| Carbohydrates | 47 g |
| Protein | 29 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Speedy Shrimp Stew with Rice" contains 485 Energy, 19 g of Fat, 47 g of Carbohydrates, 29 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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