Heat oil in medium-size skillet. Add garlic and shrimp; cook until it turns pink. Add tomatoes and cook 1 minute more. Set aside. Heat chicken broth until simmering. Crumble sausage in large saucepan; cook over medium heat until browned. Add butter and onion and cook until onion is soft.
Add rice and stir 1 minute, so that all grains are coated with butter. Add wine; stir until absorbed. Add 1/2 c broth and cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding 1/2 c broth, allowing broth to be absorbed before adding more, until rice is tender, approximately 15 to 20 minutes. Stir in peas, shrimp and tomatoes.
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|Serving Size: 1 Recipe (10345g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 9856 (61%)|
|Amt Per Serving||% DV|
|Total Fat 1095.2g||1460 %|
|Saturated Fat 335g||1675 %|
|Monounsaturated Fat 449.3g|
|Polyunsanturated Fat 216.2g|
|Cholesterol 5279.8mg||1625 %|
|Sodium 8323.7mg||287 %|
|Potassium 28083.2mg||739 %|
|Total Carbohydrate 211.6g||62 %|
|Dietary Fiber 97g||388 %|
|Sugars, other 114.6g|
|Protein 1307.7g||1868 %|
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Calories per serving: 16036
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