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|
|Calories from Fat: 59 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 254
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