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Suggest a better descriptionSaute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels. Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6528 Posted to MC-Recipe Digest V1 #484 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 | ||
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Calories: 206 | ||
Calories from Fat: 67 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 121mg | 37 % | |
Sodium 327.8mg | 11 % | |
Potassium 270.3mg | 7 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 17.7g | ||
Protein 15.9g | 23 % | |
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: 206
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