Try this Creole Shrimp recipe, or contribute your own.
Suggest a better descriptionIn a large pot, heat oil and gradually add flour, stirring constantly. Cook over medium heat to form a medium brown roux (about the color of peanut butter.) Add vegetables and parsley. Mix well and cook until vegetables are tender. Mix in tomatoes, tomato sauce, wine, seasonings and lemon juice. Bring to a boil. Add water, mix thoroughly. Bring to a boil again, cover, reduce heat and simmer for 45 minutes. Add shrimp. Again, bring to the boil, cover, reduce heat and simmer for 20 minutes. Serve over boiled rice. Rex C. Johnson
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Serving Size: 1 Serving (772g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 462 | ||
Calories from Fat: 140 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4489.9mg | 155 % | |
Potassium 3136mg | 83 % | |
Total Carbohydrate 65.1g | 19 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 48.2g | ||
Protein 13.6g | 19 % | |
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: 462
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