Directions:
- Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 846.04 Kcal (3542 kJ) | ||
| Calories from fat | 630.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.09g | 108% | |
|---|---|---|---|
| Cholesterol | 228.92mg | 76% | |
| Sodium | 1470.43mg | 61% | |
| Potassium | 251.15mg | 5% | |
| Total Carbs | 45.5g | 15% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 13.31g | 27% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.5mg | 9% | |
| Calcium | 122.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 329.3 Kcal (1379 kJ) | ||
| Calories from fat | 245.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.28g | 108% | |
|---|---|---|---|
| Cholesterol | 89.1mg | 76% | |
| Sodium | 572.33mg | 61% | |
| Potassium | 97.76mg | 5% | |
| Total Carbs | 17.71g | 15% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.92g | 9% | |
| Protein | 5.18g | 27% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.6mg | 9% | |
| Calcium | 47.6mg | 12% | |
* 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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