Directions:
- In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through.
- Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.78 Kcal (1293 kJ) | ||
| Calories from fat | 149.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.65g | 26% | |
|---|---|---|---|
| Cholesterol | 125.17mg | 42% | |
| Sodium | 462.57mg | 19% | |
| Potassium | 540.15mg | 11% | |
| Total Carbs | 19.07g | 6% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 20.77g | 42% | |
| Vitamin C | 35mg | 58% | |
| Iron | 1.3mg | 7% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 125.65 Kcal (526 kJ) | ||
| Calories from fat | 60.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 26% | |
|---|---|---|---|
| Cholesterol | 50.93mg | 42% | |
| Sodium | 188.23mg | 19% | |
| Potassium | 219.8mg | 11% | |
| Total Carbs | 7.76g | 6% | |
| Sugars | 2.37g | 23% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 8.45g | 42% | |
| Vitamin C | 14.2mg | 58% | |
| Iron | 0.5mg | 7% | |
| Calcium | 37.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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