Mexican Shrimp Pilaf

1. Peel and devein the shrimp. Chop the zucchini.

2. In a 2-quart microwave-safe casserole, combine rice mix (without seasoning packet) and margarine. Microwave, uncovered, 1 minute; stir. Microwave 2-3 more minutes, until vermicelli is golden.

3. Stir in the seasoning packet, water, and tomatoes with their liquid. Cover and microwave 19-20 minutes, until rice is tender.

4. Place shrimp, zucchini, corn, and olives on top of rice. Cover and microwave 4 minutes, until shrimp is opaque. Stir, cover, and let stand 5 minutes.

5. Garnish each serving with crushed chips, green onions, and picante sauce.

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Nutrient	Quantity
Total fats	25.9933 g
Protein	72.8045 g
Carbohydrates	36.555 g
Energy	677.7836 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5232 g
Water	1210.3909 g
Aspartic acid	0.5727 g
Calcium, Ca	499.7097 mg
Lutein + zeaxanthin	946.6626 g
Fiber, total dietary	8.9397 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	1504.6285 g
Niacin	6.7275 mg
Vitamin A, RAE	464.7413 g
Arginine	0.1874 g
Riboflavin	0.6091 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Glutamic acid	1.5828 g
Sodium, Na	1523.9209 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1105 g
Total lipid (fat)	25.9933 g
Manganese, Mn	0.4067 mg
Fructose	3.4981 g
Proline	0.3964 g
Fatty acids, total saturated 16:0	3.179 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	1.9015 g
Choline, total	257.845 mg
Sugars, total	16.7131 g
Serine	0.2379 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	2.0924 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.7156 mg
Selenium, Se	57.2461 g
Ash	11.8408 g
Fatty acids, total saturated 18:1 undifferentiated	11.5523 g
Pantothenic acid	0.7689 mg
Phenylalanine	0.2114 g
Copper, Cu	1.0822 mg
Betaine	0.2234 mg
Thiamin	0.5648 mg
Retinol	318.5762 g
Methionine	0.0871 g
Iron, Fe	5.8731 mg
Carbohydrate, by difference	36.555 g
Phosphorus, P	762.5356 mg
Folate, total	119.5803 g
Tocopherol, gamma	0.2681 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	5747.7811 g
Alanine	0.3063 g
Cholesterol	170.0004 mg
Valine	0.204 g
Fatty acids, total saturated 18:2 undifferentiated	6.0973 g
Glycine	0.1626 g
Carotene, alpha	239.7222 g
Glucose (dextrose)	3.2924 g
Fatty acids, total saturated 14:0	0.0639 g
Zinc, Zn	4.3601 mg
Isoleucine	0.1576 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	7.0285 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.4332 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	4362.9494 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	92.7903 g
Tryptophan	0.0454 g
Vitamin C, total ascorbic acid	39.7706 mg
Phytosterols	56.8092 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	0.0002 g
Starch	12.831 g
Tyrosine	0.1577 g
Vitamin B-12	3.4282 g
Vitamin K (phylloquinone)	37.0257 g
Fatty acids, total saturated	5.3382 g
Histidine	0.1199 g
Fatty acids, total monounsaturated	11.6628 g
Threonine	0.1626 g
Folate, food	119.5803 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Cryptoxanthin, beta	101.52 g
Vitamin E (alpha-tocopherol)	3.8762 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	130.8889 mg
Lysine	0.3531 g
Potassium, K	1637.9161 mg
Cystine	0.0683 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	1 can	40.2099	8.6898	0.4468
Zucchini	2	4.62	0.6842	0.088
Water	2.25 cups	0	0	0
Green Onion	2 tablespoons	3.24	0.6888	0.0564
margarine	2 tablespoons	202.758	0.2538	22.701
black olive	2 tablespoons	302.6007	0	1.7
kernel corn	0.5 cup	92.355	18.2384	1.0011
tortilla chip	2 tablespoons	0	0	0
picante sauce	0.5 cup	32	8	0
large shrimp	0.75 lb	302.6007	0	1.7
spanish rice	1 package	0	0	0