Prep: 20 minutes
Cook: 25 minutes
Makes: 4 servings
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, parsley, 1/2 teaspoon salt, paprika, ground red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
3. Remove bay leaf. In a small bowl stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until shrimp turn opaque. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (494g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 378 | ||
Calories from Fat: 69 (18%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.7g | 10 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 233.7mg | 72 % | |
Sodium 318mg | 11 % | |
Potassium 587.3mg | 15 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 43.3g | ||
Protein 28.6g | 41 % | |
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: 378
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.