Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
697
Calories
38g
Protein
15g
Fat
102g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one pound shrimp
- 3 tablespoonfuls flour
- 2 tablespoonfuls lard
- 2 cupfuls boiling wa- ter
- 2 large tomatoes
- salt
- pepper
Directions
1
One pound shrimp; 2 large tomatoes; 3 tablespoonfuls flour; i medium-sized onion ; 2 tablespoonfuls lard ; 2 cupfuls boiling wa- ter. Heat lard, add onion sliced thin, then add flour and brown; then add tomatoes cut fine, then add the water and lastly the shrimp. after shelling them. Season with salt, pepper, red pepper, pars- ley ; boil about twenty minutes.
2
Mrs. Maude L. Daly.
By New Orleans Federation of Clubs ·
Recipe sourced from
internet_archive