Try this Caribbean Shrimp and Pumpkin Chowder recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large Dutch oven over meduim heat. Add onion; saute 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 minutes. Add clam juice and next 5 ingredients { clam juice through tomato paste}; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook, uncovered, 5 minutes or until shrimp is done. Stir in remaining ingredients, cook 5 minutes or until thoroughly heated. Recipe By : Winebert From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (2747g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 753 | ||
Calories from Fat: 276 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 1850.3mg | 64 % | |
Potassium 3649.4mg | 96 % | |
Total Carbohydrate 89.6g | 26 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 67.5g | ||
Protein 38.7g | 55 % | |
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: 753
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