Cook rice according to directions. In a large saucepan, combine water and crab boil seasoning. Cover and simmer 15 minutes. Add the fresh shrimp in shells. Return to boiling. Reduce heat about 3 minutes or till shrimp turn pink. Drain and peel shrimp. In a 3 qt saucepan, cook celery onion and garlic in butter til vegetables are tender. Stir in the undrained tomatoes, tomato paste, water and worcestershire sauce. Bring to boiling and reduce heat. Simmer 15 minutes. Stir cooked rice, shrimp into tomato mixture. Season to taste with hot pepper sauce. Cook, uncovered till mixture is heated through.
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|Serving Size: 1 Serving (2297g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1349 (46%)|
|Amt Per Serving||% DV|
|Total Fat 149.9g||200 %|
|Saturated Fat 52.4g||262 %|
|Monounsaturated Fat 65.9g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 1029.9mg||317 %|
|Sodium 4079.4mg||141 %|
|Potassium 2520.5mg||66 %|
|Total Carbohydrate 199g||59 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 193.7g|
|Protein 173.6g||248 %|
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Calories per serving: 2904
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