Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
673
Calories
62g
Protein
18g
Fat
64g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 oz fresh or frozen large shrimp in shells
- 2 tomatillos, husked, rinsed, and chopped (½ cup)
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 fresh jalapeno or serrano pepper, seeded and finely chopped
- 2 tsp olive oil or cooking oil
- ¼ cup chicken broth
- ¼ cup lightly packed fresh cilantro sprigs
- ¼ cup lightly packed fresh parsley sprigs
- 1½ cups hot cooked rice
- tomato wedges (optional)
- cilantro sprigs (optional)
Directions
1
Thaw shrimp, if frozen. Peel and devein shrimp; rinse.
2
Set shrimp aside.
Recipe sourced from
fandom