Photo: Cala
Estimated Nutrition (whole recipe, rough)
361
Calories
58g
Protein
4g
Fat
16g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 cups chicken stock
- 2 teaspoons louisiana hot sauce
- 1 cup green onions, chopped
- 1/2 cup celery, chopped
- salt, to taste
- 1 tablespoon garlic, diced
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 1 cup parsley, chopped
- 2 cups white wine, dry
- 2 lbs shrimp, chopped
- =
Directions
1
Put ingredients, except shrimp, in chicken stock.
2
Bring to boil and then lower heat.
3
Cover, and cook for 45 minutes.
4
Add shrimp and simmer for 30 minutes more.
5
You may wish to experiment with the amount of wine you use.
6
2 cups in the pot may be a bit much for some taste.
7
If that is so, you may take the rest internally.
Recipe sourced from
fandom