Try this Frog Legs Sauce Picante recipe, or contribute your own.
Suggest a better descriptionin a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown slightly on both sides, about 2-3 minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. SAute the vegetables for 3-4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes to a boil, reduce to simmer. Simmer for 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4 minutes, basting with the sauce. Spoon the mixture over steamed rice. Garnish with green onions and peppers. Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 78 | ||
Calories from Fat: 25 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.9mg | 1 % | |
Potassium 302.4mg | 8 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 11.7g | ||
Protein 2.7g | 4 % | |
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: 78
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