Directions:
- In a large nonstick skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until slightly thickened. Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Serve over rice. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.04 Kcal (2135 kJ) | ||
| Calories from fat | 236.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.27g | 40% | |
|---|---|---|---|
| Cholesterol | 66.02mg | 22% | |
| Sodium | 1791.28mg | 75% | |
| Potassium | 779.84mg | 17% | |
| Total Carbs | 59.04g | 20% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 13.05g | 26% | |
| Vitamin C | 52.8mg | 88% | |
| Iron | 2.8mg | 15% | |
| Calcium | 94.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 131.18 Kcal (549 kJ) | ||
| Calories from fat | 60.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 40% | |
|---|---|---|---|
| Cholesterol | 16.98mg | 22% | |
| Sodium | 460.71mg | 75% | |
| Potassium | 200.57mg | 17% | |
| Total Carbs | 15.18g | 20% | |
| Sugars | 2.73g | 42% | |
| Dietary Fiber | 1.29g | 20% | |
| Protein | 3.36g | 26% | |
| Vitamin C | 13.6mg | 88% | |
| Iron | 0.7mg | 15% | |
| Calcium | 24.4mg | 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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