In 12" skillet, cook bacon over med-high heat until browned, stirring often. With slotted spoon, transfer to a med. bowl.
To bacon fat in skillet, add garlic,celery,peppers, and onion; cook over med.-high heat uncovered, 15 min. or until veggies are very tender and pale golden, stirring occasionally. Stir in tomatoes and clam juice, heat to boiling over high heat. Reduce heat to med. and cook 30 min. or until most liquid evaporates, stirring occasionally.
Stir shrimp into veggie mixt. and cook 5 min. or just until shrimp turn opaque throughout, stirring frequently. Remove skillet from heat. Stir in lime juice, hot pepper sauce, flakes, and bacon. Transfer shrimp mixt to large serving bowl. Serve over rice.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 105 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 184.5mg||57 %|
|Sodium 358.5mg||12 %|
|Potassium 463.8mg||12 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 15g|
|Protein 27.2g||39 %|
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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: 287
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