Try this Puerto Rican Seafood Asopado recipe, or contribute your own.
Suggest a better descriptionSaute onions, pepper, and celery. Add shells and cook for 5 minutes. Add white wine and tomato sauce. Add water and simmer for 45 minutes. Strain and reserve stock. For Rice: Saute onions, peppers, and add roasted peppers. Add rice and saute until translucent Add seafood stock, crabmeat, and saffron cook for about 15 minutes at low heat. Add lobster, shrimp, and sweet peas. Heat 3 minutes before serving Yield: 4 servings NOTES : Recipe Courtesy of Alex Garcia, Exec. Chef, Calle Ocho, NYC Recipe by: IN FOOD TODAY SHOW #INC309
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Serving Size: 1 Serving (7113g) | ||
Recipe Makes: 1 | ||
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Calories: 3237 | ||
Calories from Fat: 316 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 847.4mg | 261 % | |
Sodium 9383.9mg | 324 % | |
Potassium 9901.5mg | 261 % | |
Total Carbohydrate 435.3g | 128 % | |
Dietary Fiber 45.8g | 183 % | |
Sugars, other 389.5g | ||
Protein 277.5g | 396 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3237
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