Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
377
Calories
31g
Protein
18g
Fat
26g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | 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
- 2 cans cream of mushroom soup
- 2 cans tomatoes with green chilies
- 1 yellow onion finely chopped
- 2 bundles green onions chopped
- 1 cup finely-chopped celery
- 1 bell pepper finely chopped
- 4 sprigs parsley chopped
- ½ teaspoon celery seeds
- 4 tablespoons butter
- 2 pounds peeled raw shrimp
Directions
1
Combine all vegetables with celery seeds and butter in microwave-safe dish then cover and cook on high for 15 minutes stirring occasionally.
2
Add soup and tomatoes and cook on high for 10 minutes longer.
3
Add shrimp and cook on high 10 more minutes.
4
Serve over rice.
Recipe sourced from
fandom