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Suggest a better descriptionIn a medium sized saucepan fry the bacon over medium heat until the bacon is crisp. Remove it with a slotted spoon and drain on paper towels, leaving its fat behind. cook the onions, stirring, in the fat until it softens; add the garlicand red pepper and cook, stirring, until the red pepper beginsto soften, 2-3 minutes. add the tomatoes, salt, lots of black pepper, the thyme, and tabasco. Cook, stirring occasionally, until the tomatoes begin to fall apart, 5-10 minutes. add the rice and water and stir. Bring to a simmer, cover, and cook until the water is is just about absorbed, about 15 minutes. Stir in the shrimp, cover again, and cook until the shrimp turn pink, 3-5 minutes. Garnishwith the reserved bacon and parsley and serve. You can also use oysters, clams, scallops, and crawfish.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 301 | ||
Calories from Fat: 233 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 803.3mg | 28 % | |
Potassium 472.1mg | 12 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.9g | ||
Protein 8.3g | 12 % | |
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: 301
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