Directions:
- In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
- Using slotted spoon transfer shrimps to a bowl.
- Add celery,onions, carrots and lemon juice to saucepan.
- Saute until vegetables are soft, about 10 minutes.
- Add white wine and boil 2 minutes.
- Add chicken broth, rice and tomato paste.
- Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
- Add cream and puree.
- Add shrimps and blend until shrimps are coarsely chopped.
- Be careful not to overprocess them.
- Season with salt and pepper.
- Top each bowl with extra shrimp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.26 Kcal (1667 kJ) | ||
| Calories from fat | 207.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.1g | 36% | |
|---|---|---|---|
| Cholesterol | 68.94mg | 23% | |
| Sodium | 1484.11mg | 62% | |
| Potassium | 435.67mg | 9% | |
| Total Carbs | 32.67g | 11% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 8.38g | 17% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 106.59 Kcal (446 kJ) | ||
| Calories from fat | 55.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 36% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 23% | |
| Sodium | 397.22mg | 62% | |
| Potassium | 116.61mg | 9% | |
| Total Carbs | 8.74g | 11% | |
| Sugars | 0.67g | 10% | |
| Dietary Fiber | 0.53g | 8% | |
| Protein | 2.24g | 17% | |
| Vitamin C | 4.2mg | 26% | |
| Iron | 0.3mg | 6% | |
| Calcium | 25.6mg | 10% | |
* 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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