Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5.
From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"
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Serving Size: 1 bowls, 6 serving(s | ||
Recipe Makes: 6 bowls, 6 s | ||
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Calories: 341 | ||
Calories from Fat: 149 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 229.8mg | 71 % | |
Sodium 376.5mg | 13 % | |
Potassium 421.5mg | 11 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 12.9g | ||
Protein 32.5g | 46 % | |
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: 341
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