MANDARIN-ALMOND SHRIMP

Mandarin-Almond Shrimp image

Toasted almonds, mandarin oranges and snow pea pods accent this Asian-style baked shrimp 'n rice casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 58m

Yield 2

Number Of Ingredients 12

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Ingredients

1/2 pound fresh or frozen medium shrimp in shells
1 cup boiling water
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup uncooked regular long-grain rice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 small onion, thinly sliced
2 garlic cloves, finely chopped
1/2 cup whole almonds, toasted
1 can (11 ounces) mandarin orange segments, drained
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
Soy sauce, if desired

Steps:

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
Heat oven to 350°F. Mix water, mushrooms, rice, salt, ginger, onion, garlic and shrimp in ungreased square baking dish, 8x8x2 inches. Cover tightly and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink and firm.
Stir in almonds, orange segments and pea pods. Cover and let stand about 3 minutes or until pea pods are hot. Serve with soy sauce.

Nutrition Facts : Calories 540, Carbohydrate 73 g, Cholesterol 105 mg, Fiber 10 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 730 mg