Try this Shrimp Veracruz recipe, or contribute your own.
Suggest a better descriptionIn heavy bottom sauté pan add enough oil to cover and bring to medium hot. Add the garlic, green onions, hot pepper and orange zest and cook until garlic is cooked but not brown. Add the white wine and cook until reduced. Add the shrimp and stir until they just begin to turn pink. Add the tomatoes and mix well. Bring to a simmer and cook until the shrimp are cooked through and the sauce thickens slightly. Season with salt and pepper to taste.
Serve over pasta or steamed rice or with a side of couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 193 | ||
Calories from Fat: 39 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 180mg | 6 % | |
Potassium 441mg | 12 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.7g | ||
Protein 24.6g | 35 % | |
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: 193
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