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Suggest a better descriptionIn a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes. Source: Country magazine (Aug. 1993)
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 8 | ||
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Calories: 177 | ||
Calories from Fat: 95 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 730.7mg | 25 % | |
Potassium 438.5mg | 12 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.1g | ||
Protein 14g | 20 % | |
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: 177
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