Saute garlic, white onion, green onions and bell pepper until white onions are clear.
Saute shrimp in separate pan in butter.
Add 1 can of chicken broth, cream of mushroom soup and tomato paste to vegetable mixture, bring to a boil.
Simmer for 30 minutes adding addition chicken broth for desired thickness.
Add shrimp to the mixture, hot sauce, salt and pepper, simmer for 30 minutes.
Add cornstarch, stir and let stand for 10 minutes.
Server over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1655g)|
|Recipe Makes: Servings|
|Calories from Fat: 351 (36%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 750.5mg||231 %|
|Sodium 2243mg||77 %|
|Potassium 2078.5mg||55 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 37.9g|
|Protein 105.1g||150 %|
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: 972
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