This recipe from Jamie Visker comes from the Indianapolis Dine magazine.
1. In a large saucepan, melt the margarine and add the onion, garlic, celery, and pepper.
2. Cook until vegetables are softened.
3. Add to them the flour paprika, cayenne, and pinch of mustard.
4. Stir lightly.
5. Slowly pour in the stock, stirring until ingredients are combined well.
6. Drop in the bay leaf and thyme spring and increase heat.
7. Bring mixture to a boil and then reduce the heat to a steady simmer for about five minutes, stirring occasionally.
8. Once broth is thickened, add the shrimp and simmer for an additional five minutes – or until the shrimp have curled and turn pink.
9. Taste for seasoning and add salt and pepper accordingly.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 6 | ||
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Calories: 223 | ||
Calories from Fat: 82 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 118.3mg | 36 % | |
Sodium 493.7mg | 17 % | |
Potassium 443.6mg | 12 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 12.4g | ||
Protein 20.4g | 29 % | |
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: 223
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