Shrimp with Creamy Tomato Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp with Creamy Tomato Rice

YOUR SOLIN GENERATED RECIPE

Shrimp with Creamy Tomato Rice

Sautéed shrimp nestled into a bed of velvety tomato-infused rice, enriched with a splash of heavy cream and brightened by fresh diced tomatoes.

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NUTRITION

539kcal
Protein
53.8g
Fat
12.9g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

0.25 cup Dry white rice

1 tbsp Heavy cream

1 tbsp Tomato paste

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Tomatoes

0.5 cup Water

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Rinse the rice under cold water until clear, then combine with 0.5 cup water in a small pot and simmer until fluffy and tender.

  • 2

    While the rice cooks, finely dice the carrots and tomatoes.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the carrots for 3-4 minutes until they begin to soften.

  • 4

    Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque.

  • 5

    Stir in the tomato paste and diced tomatoes, cooking for another 2 minutes until the tomatoes release their juices.

  • 6

    Reduce the heat to low and stir in the heavy cream to create a smooth, rich sauce.

  • 7

    Fold the cooked rice into the skillet and season with sea salt and black pepper, tossing until the rice is fully coated in the creamy tomato sauce.

Shrimp with Creamy Tomato Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp with Creamy Tomato Rice

YOUR SOLIN GENERATED RECIPE

Shrimp with Creamy Tomato Rice

Sautéed shrimp nestled into a bed of velvety tomato-infused rice, enriched with a splash of heavy cream and brightened by fresh diced tomatoes.

NUTRITION

539kcal
Protein
53.8g
Fat
12.9g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

0.25 cup Dry white rice

1 tbsp Heavy cream

1 tbsp Tomato paste

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Tomatoes

0.5 cup Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Rinse the rice under cold water until clear, then combine with 0.5 cup water in a small pot and simmer until fluffy and tender.

  • 2

    While the rice cooks, finely dice the carrots and tomatoes.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the carrots for 3-4 minutes until they begin to soften.

  • 4

    Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque.

  • 5

    Stir in the tomato paste and diced tomatoes, cooking for another 2 minutes until the tomatoes release their juices.

  • 6

    Reduce the heat to low and stir in the heavy cream to create a smooth, rich sauce.

  • 7

    Fold the cooked rice into the skillet and season with sea salt and black pepper, tossing until the rice is fully coated in the creamy tomato sauce.