Directions:
- Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
- Stir in tomatoes and Hot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.74 Kcal (1582 kJ) | ||
| Calories from fat | 193.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.55g | 33% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 2035.05mg | 85% | |
| Potassium | 268.68mg | 6% | |
| Total Carbs | 37.19g | 12% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 9.78g | 20% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.7mg | 76% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 162.32 Kcal (680 kJ) | ||
| Calories from fat | 83.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 33% | |
|---|---|---|---|
| Cholesterol | 28.26mg | 22% | |
| Sodium | 874.5mg | 85% | |
| Potassium | 115.46mg | 6% | |
| Total Carbs | 15.98g | 12% | |
| Sugars | 1.32g | 12% | |
| Dietary Fiber | 1.19g | 11% | |
| Protein | 4.2g | 20% | |
| Vitamin C | 14.5mg | 56% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.9mg | 76% | |
| Calcium | 23.9mg | 6% | |
* 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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