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Ingredientes
- 2 c. chicken stock
- 2 Tbsp. cornstarch mixed with
- 1 Tbsp. water
- 1/2 c. heavy cream
- 1/2 tsp red pepper flakes
- 1 pt leftover rice
- 2 pt leftover garlic shrimp
- 3/4 c. toasted panko bread crumbs (Japanese bread crumbs)
Direcciones
- Preheat oven to 350 degrees.
- In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 min. Add in the cream and the red pepper flakes.
- In a foil lined terra cotta pot, pour the rice and add in the leftover garlic shrimp. Then pour the cream mix over it. Top with the toasted panko and place in the oven for 45 min. Cold for 15 min before serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 43 | 13% |
| Total Fat 4.9g | 6% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 231mg | 10% |
| Potassium 168mg | 5% |
| Total Carbs 62.06g | 17% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.93g | 1% |
| Protein 7.2g | 12% |
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