Bring water & clam juice to boil over high heat. Reduce heat to simmer. Melt butter in saute pan over medium-high heat. Stir in Italian seasoning & bay leaf. Add rice. Stir until coated with herb butter. Pour 1/2 cup hot broth into pan with rice. Cook 1 minute over medium-high heat until broth evaporates. Stir carrot into pan. Add 1/2 cup broth. Stir. When broth has been absorbed into rice mixture, add wine & shrimp to pan. Cook about 1 minute add remaining broth. Stir well. Cook until rice is al dente. Stir in chopped tomato, salt & pepper to taste. Serve at once. Approximately 6-8 minutes. Per serving (excluding unknown items): 919 Calories; 29g Fat (31% calories from fat); 54g Protein; 88g Carbohydrate; 411mg Cholesterol; 513mg Sodium By Patty
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|Serving Size: 1 Serving (717g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1286 (67%)|
|Amt Per Serving||% DV|
|Total Fat 142.9g||190 %|
|Saturated Fat 88.5g||442 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 706.8mg||217 %|
|Sodium 554.9mg||19 %|
|Potassium 762.1mg||20 %|
|Total Carbohydrate 97.9g||29 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 92.9g|
|Protein 54.9g||78 %|
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Calories per serving: 1911
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