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1, Using a food processor, puree
the roasted red pepper. In a large
Dutch oven, heat the olive oil over
medium-high heat. Stir in the onion,
garlic and serrano and cook until just
softened, about 2 minutes. Lower
the heat to low and whisk in the flour
until combined. Whisk in the tomato
paste and red pepper puree, then
the coconut milk and clam juice.
Add the celery, potato and lima
beans and bring to a boil. Lower
the heat to medium-low and cook,
covered, for 15 minutes.
2. Add the shellfish and cook until
the shells open, about 5 minutes;
discard any that do not open. Stir
in the shrimp and cook until just Q-
opaque, about 2 minutes. Season ?
with salt and pepper. Top with the c
cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (137g) | ||
Recipe Makes: 1 | ||
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Calories: 240 | ||
Calories from Fat: 165 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 25465mg | 878 % | |
Potassium 435.3mg | 11 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 12g | ||
Protein 4.4g | 6 % | |
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: 240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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