Try this Shrimp and Chicken with Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionHeat EVOO in large, deep skillet over medium/medium-high heat. Add carrots, celery, shallots and mushrooms and saute until tender, 7 to 8 minutes. Add the shrimp and cook until pink and almost firm, 3 to 4 minutes. Season with salt and pepper, then add wine to the pan and deglaze, scraping up the bits from the bottom of the pan. Add the tomato sauce and tarragon, and stir until heated through.
While the shrimp cook, lightly toast the bread under the broiler, serve with EVOO and pepper.
Serve over basmati rice or in shallow bowls with bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 623 | ||
Calories from Fat: 132 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 2204.2mg | 76 % | |
Potassium 689.2mg | 18 % | |
Total Carbohydrate 81.6g | 24 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 77.1g | ||
Protein 39.9g | 57 % | |
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: 623
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