Cook shrimp in olive oil in the Dutch oven over medium heat, stirring constantly for about 5 minutes or until the shrimp turn pink.
Remove shrimp and refrigerate
Add onion, bell pepper, carrot, celery and garlic and cook over medium heat for 3 minutes.
Stir in tomato sauce and remaining ingredients (except parley and shrimp).
Bring to a boil, cover and reduce heat. Simmer, stirring frequently, for about 45 minutes or until rice is tender and most of the liquid has been absorbed. Stir in parsley and shrimp. Cook for another 10 mites or until shrimp is thoroughly heated.
Serve with hot sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 172.4mg||53 %|
|Sodium 186.9mg||6 %|
|Potassium 364.3mg||10 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 27.8g|
|Protein 25.9g||37 %|
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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: 259
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