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Puree tomatoes & green chilies in food processor. In a large pot coated with nonstick cooking spray, saute the onion & garlic over medium heat until tender, about 5 minutes. Sprinkle with the flour and mix. Gradually add the pureed tomatoes and chilies and water, stirring to mix in with the flour. Add the shrimp, frozen corn, & creamstyle corn. Bring the mixture to a boil, lower the heat, and continue cooking, stirring occasionally, for about 5 to 7 minutes, or until shrimp turns pink. Add the green onions and parsley. Season with salt and pepper. Makes 8 servings.
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|Serving Size: 1 Serving (1564g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 183.5mg||6 %|
|Potassium 314.2mg||8 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 50.8g|
|Protein 7.6g||11 %|
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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: 257
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