Directions:
- In a Dutch oven or large kettle, saute the leeks, jalapeno and garlic in oil until tender. Add the tomato puree, water, broth and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
- Add shrimp and scallops; simmer 5 minutes longer or until shrimp turn pink and scallops are opaque. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.68 Kcal (1745 kJ) | ||
| Calories from fat | 198 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22g | 34% | |
|---|---|---|---|
| Cholesterol | 91.61mg | 31% | |
| Sodium | 1468.27mg | 61% | |
| Potassium | 656.61mg | 14% | |
| Total Carbs | 31.14g | 10% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 25.78g | 52% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 2.6mg | 15% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 136.23 Kcal (570 kJ) | ||
| Calories from fat | 64.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 34% | |
|---|---|---|---|
| Cholesterol | 29.95mg | 31% | |
| Sodium | 480.03mg | 61% | |
| Potassium | 214.67mg | 14% | |
| Total Carbs | 10.18g | 10% | |
| Sugars | 1.59g | 19% | |
| Dietary Fiber | 0.93g | 11% | |
| Protein | 8.43g | 52% | |
| Vitamin C | 5.3mg | 27% | |
| Iron | 0.9mg | 15% | |
| Calcium | 24.6mg | 8% | |
* 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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