Try this Shrimp and Crabmeat with Rice recipe, or contribute your own.
Suggest a better descriptionIn a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 211 | ||
Calories from Fat: 25 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 195.7mg | 60 % | |
Sodium 528.7mg | 18 % | |
Potassium 631.2mg | 17 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 8.6g | ||
Protein 34.5g | 49 % | |
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: 211
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