Try this Red Beans and Rice Soup with Shrimp recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large Dutch oven over medium heat. Add onion, celery, and garlic; saute 5 minutes. Sprinkle with flour, stir well, and cook an additional minute, Add 1 1/2 cups water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Peel and devein shrimp. Add shrimp and red beans to rice mixture, and stir well. Cook, uncovered, 5 minutes or until shrimp is done. Remove from heat, and stir in lime juice. Yield: 7 1/2 cups (serving size: 1 1/2 cups). From Cooking Light Magazine Jan/Feb 1993 David Sarkozi
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 | ||
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Calories: 151 | ||
Calories from Fat: 26 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 85.1mg | 26 % | |
Sodium 258.9mg | 9 % | |
Potassium 371.2mg | 10 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 15.2g | ||
Protein 14.2g | 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: 151
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