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Ingredientes
- 3 quart water Coarse salt as needed
- 3 c. Arborio rice Grated zest of 3 lemons Juice of 4 lemons
- 3/4 c. extra-virgin extra virgin olive oil
- 1 1/2 lb rock shrimp
- 3 x garlic cloves thinly sliced
- 2 x celery stalks halved lengthwise, and cut into 1/4" pcs
- 1 c. coarsely-minced fresh flat-leaf parsley
- 1/2 c. fresh basil leaves coarsely minced
- 20 x kalamata black olives pitted, halved Freshly-grnd black pepper to taste
Direcciones
- Bring 3 qts of salted water to a boil in a large pot. Add in rice, and cook till al dente, about 16 min. Drain rice, and rinse under cool running water. Set aside to drain thoroughly.
- Transfer rice to a large bowl. Stir in lemon zest and juice.
- Heat 1 Tbsp. extra virgin olive oil in a large skillet over high heat. Add in shrimp and garlic and saute/fry till shrimp are cooked, 1 to 2 min. Remove from heat, and drain.
- Add in shrimp to rice with remaining 1/2 c. plus 3 Tbsp. extra virgin olive oil. Stir in celery, parsley, basil, and olives. Season with salt and pepper. Refrigeratetill ready to serve.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 8 servings | |
| Calories 435 | |
| Calories from Fat 183 | 42% |
| Total Fat 20.73g | 26% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 110mg | 3% |
| Total Carbs 56.08g | 15% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.26g | 0% |
| Protein 5.1g | 8% |
