Recipe from the Texas Coop Magazine dated June 2009
Heat olive oil in large saute pan over mediom heat. Add onion, bell pepper and celery and cook until tender, about 5 minutes. Add garlic and cook a minute or two longer. Add shrimp, tomatoes and chilies, and diced Romas and stir well. Reduce heat to simmer; add tomato paste to broth, mix well and add to pan. Add seasonings and cook, stirring often, until shrimp are firm and sauce begins to thicken. Serve over rice.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 59 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 255.4mg | 79 % | |
Sodium 361.6mg | 12 % | |
Potassium 860.5mg | 23 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.3g | ||
Protein 36.5g | 52 % | |
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: 254
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