Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 tbsp reduced calorie margarine
- 2 cup finely chopped onions
- 1/2 cup finely chopped bell pepper
- 1/3 cup finely chopped celery
- 2 large tomatoes, peeled, seeded
- -and chopped (about 1 cup)
- 1 cl garlic, minced
- 2 cup seaffod stock or water
- 3 tbsp tomato paste
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp ground red pepper
- 1/8 tsp ground white pepper.
- 1/8 tsp grond oregano
- 1/8 tsp ground thyme
- 1/8 tsp dried basil leaves, crushed
- 1/2 lbs medium shrimp, peeled and
- -deveined
- 1 cup hot cooked rice
- =
Directions
In a 6-quart pot over medium heat, melt the margarine. Add the onions, bell pepper and celery; saute" for 10 minutes, stirring frequently. Add the remaining ingredients except for the shrimp and rice. Reduce the heat; simmer, covered, for 20 minutes, stirring frequently. Add the shrimp and dook, uncovered, for 10 minutes, or until the shrimp trun pink. Remove from the heat and let stand for 5 minutes before serving. Serve over hot rice. Per serving: kcal 123, fatgm 2.6, chol 110, sodmg 310