Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
218
Calories
28g
Protein
1g
Fat
26g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- =
- 1 1/2 c diced celery
- 1 cup chopped onion
- 3/4 cup chopped bell pepper
- 1 can (8 ounces) tomato sauce
- 1 large can (28 oz) whole tomatoes
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 to 6 drops Tabasco sauce, or a dash or two of ground cayenne, to taste
- 1 to 1 1/2 pounds medium shrimp, deveined and shelled
- =
Directions
1
Combine all ingredients in slow cooker except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot boiled rice.
Recipe sourced from
fandom