Directions:
- Melt the butter in a large Dutch oven over medium heat. Stir in bell pepper, onion and celery. Cover and cook for 5 minutes, stirring 2 or 3 times, until vegetables are tender, yet still crisp.
- Meanwhile, combine spaghetti sauce and diced tomatoes with chilies in a separate, medium saucepan over medium heat. Cover, bring to a boil then reduce heat and simmer for 10 minutes.
- Add shrimp to the Dutch oven and increase heat to high. Cook 2 to 3 minutes while tossing, until shrimp are pink and just opaque in the center. Add sauce; stir well and return to a simmer. Serve shrimp over rice.
- Nutritional Information Per Serving (without rice): Calories 220; Total fat 6g; Saturated fat 2g; Cholesterol 180mg; Sodium 760mg; Carbohydrate 18g; Fiber 4g; Protein 25g; Vitamin A 30%DV*; Vitamin C 70%DV; Calcium 10%DV; Iron 20%DV.
- *Daily Value.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.42 Kcal (224 kJ) | ||
| Calories from fat | 33.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 3% | |
| Sodium | 77.67mg | 3% | |
| Potassium | 89.22mg | 2% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 6.4mg | 35% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 82.48 Kcal (345 kJ) | ||
| Calories from fat | 51.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 6% | |
|---|---|---|---|
| Cholesterol | 15.59mg | 3% | |
| Sodium | 119.93mg | 3% | |
| Potassium | 137.76mg | 2% | |
| Total Carbs | 6.76g | 1% | |
| Sugars | 2.85g | 7% | |
| Dietary Fiber | 1.42g | 4% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 26.4mg | 28% | |
| Vitamin A | 0.6mg | 14% | |
| Iron | 9.8mg | 35% | |
| Calcium | 20.3mg | 1% | |
* 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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