In small skillet make a roux of 2 tablespoons oil and flour. Add shrimp and cook until pink is gone, stirring constantly. Set aside. In 4-quart saucepot, cook collard greens, okra and onions in remaining 2 tablespoons oil. Add tomatoes, water, garlic, red pepper sauce, bay leaf and salt. Stir. Add shrimp and roux. Cover and cook slowly for the remaining time. Let simmer until ready to serve. Approximately 22 minutes. Per serving (excluding unknown items): 737 Calories; 56g Fat (65% calories from fat); 9g Protein; 57g Carbohydrate; 0mg Cholesterol; 2212mg Sodium By Patty
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|Serving Size: 1 Serving (1308g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 22.5mg||1 %|
|Potassium 142.6mg||4 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 19.2g|
|Protein 3.2g||5 %|
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Calories per serving: 99
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