Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
603
Calories
56g
Protein
25g
Fat
40g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Clam | 100g cooked | 148 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- =
- ½ Pound jumbo shrimp, diced
- 1 tsp garlic salt
- 1 tsp cayenne pepper
- 2 cans of mussels
- Pam cooking spray
- 2 Tbsp dry white wine
- ½ Cup clams
- 1 Cup clam juice
- ½ Cup diced tomatoes
- ½ Cup diced green onions
- 2 Cups diced Califoria avocados
- ¼ Cup lime juice
- 2 tsp parsley
- 1 tsp oregano
- ¼ tsp Louisiana hot sauce
- =
Directions
1
Shell the shrimp.
2
Remove clams from shells.
3
Remove shells from Mussels.
4
Boil shrimp with garlic salt and cayenne pepper for 3 minutes.
5
Drain water. Set aside.
6
Fry mussels in pam cooking spray for 4 minutes.
7
Add white wine and Louisiana hot sauce, and cook one more minute.
8
Mix well the clam juice, clams, shrimp, mussels, tomatoes, onion, avocado, lime juice, tomato juice, parsley and oregano, in a big bowl and serve.
Recipe sourced from
fandom