Shrimp, lots of peppers, but good
Combine flour, thyme, half of salt and black pepper in a large zip-lock plastic bag. Add shrimp; seal and shake well. Heat oil in a large non-stick skillet over medium-high heat. Add shrimp; and sauté 3 minutes. Remove shrimp from pan; set aside. Add onion, bell pepper and garlic; sauté 2 minutes. Add broth, cook 1 minute. Add remaining salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar and simmer for 2 minutes. Weight watchers - 4 points. Calories 196, Fat 5.3 g; Protein 19.7g, Carbs 17.2 g, Fiber 2.2 g., Cholesterol 129 mg
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Serving Size: 1 Serving (3199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1358 | ||
Calories from Fat: 54 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 371.2mg | 13 % | |
Potassium 4710.2mg | 124 % | |
Total Carbohydrate 287.9g | 85 % | |
Dietary Fiber 52.2g | 209 % | |
Sugars, other 235.8g | ||
Protein 57.2g | 82 % | |
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: 1358
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