Photo: Dana DeVolk
Shrimp and Fingerlings in Tomato Broth
12 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
634
Calories
57g
Protein
17g
Fat
61g
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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onions
- 4 garlic cloves, finely chopped
- 1 tablespoon paprika
- 1 14.5-ounce can diced fireroasted tomatoes in juice
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 8-ounce bottle clam juice
- 3 cups water
- 8 ounces fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inchthick rounds
- 1 pound peeled deveined uncooked medium American shrimp
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes