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Raciónes: 6

Ingredientes

Cost per serving $5.29 view details
  • 1/3 c. peanut oil
  • 1 Tbsp. sesame oil
  • 2 tsp minced garlic
  • 2 tsp grated ginger
  • 1/2 c. minced green onions
  • 1 tsp red pepper flakes
  • 1/2 c. chopped yellow onion
  • 1/2 c. finely-minced carrots
  • 1/2 c. minced smoked tasso
  • 24 x shrimp - (21 to 25 count) peeled, deveined, and each cut into 2 pcs, seasoned with
  • 2 Tbsp. Creole Seasoning see * Note
  • 8 c. cooked white rice
  • 3 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • 2 tsp freshly-grnd black pepper
  • 3 x Large eggs scrambled hard, cooled, and minced up
  • 1 lb jumbo lump crab picked of shells

Direcciones

  1. Heat a large wok or possibly large non-stick skillet to high heat. Add in peanut and sesame oil. Immediately add in garlic, ginger, 2 Tbsp. of the green onions, and red pepper flake, stirring continuously so it does not burn. Add in onion, carrot, tasso and shrimp and continue to stir-fry.
  2. When shrimp begin to turn pink, after about 30 seconds, add in the rice and mix thoroughly. Add in the soy sauce, sugar and black pepper and mix well. Cook for 1 to 2 min. Gently mix in the crabmeat and the cooked egg and allow to heat through. Garnish with remaining green onion.
  3. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 6 servings
Calories 554  
Calories from Fat 162 29%
Total Fat 18.35g 23%
Saturated Fat 3.49g 14%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 1164mg 49%
Potassium 410mg 12%
Total Carbs 66.44g 18%
Dietary Fiber 1.8g 6%
Sugars 3.76g 3%
Protein 28.54g 46%
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