* You may use commercially prepared fish sauce, or see the recipe. Saute the mushrooms, lemon grass, garlic, serranos, and the seasoning mix in whatever liquid you choose. Cook, stirring frequently, and when the mixture starts to stick, add the juices and the fish sauce. Cook for 5 minutes over high heat until the liquid barely covers the bottom of the pan. Add the chicken stock, cover and bring to a full boil. Add the shrimp and parsley, return to a full, rolling boil, and remove from the heat. Recipe by: Fiery Foods that I Love, Paul Prudhomme Posted to EAT-LF Digest by "Ellen C."
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|Serving Size: 1 Serving (1317g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 37 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 3727.3mg||129 %|
|Potassium 901.6mg||24 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 23.9g|
|Protein 8.8g||13 %|
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Calories per serving: 154
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