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分量: 4

材料

Cost per serving $1.41 詳細を見る
  • 1 1/2 lb unpeeled medium-size fresh shrimp
  • 2 Tbsp. vegetable oil
  • 1 x carrot scraped, and cut into thin strips
  • 1 c. minced onion
  • 1/2 c. minced green pepper
  • 1/2 c. minced celery
  • 3 x garlic cloves chopped
  • 1 can whole tomatoes - ( 14 1/2 ounce) undrained and minced
  • 1 can ready-to-serve chicken broth - (14 1/2 ounce)
  • 1 can tomato sauce - (8 ounce)
  • 1 1/4 c. water
  • 1 c. long-grain rice uncooked
  • 1 tsp salt
  • 1/2 tsp dry thyme
  • 1/2 tsp grnd red pepper
  • 1/4 tsp chili pwdr
  • 1/4 tsp sugar
  • 1/2 c. minced fresh parsley
  • 1/8 tsp warm sauce (optional)

作り方

  1. Peel and devein shrimp. Cook shrimp in warm oil in a Dutch oven over medium heat, stirring constantly, 5 min or possibly till shrimp turn pink. Remove shrimp with a slotted spoon; cover and chill.
  2. Add in carrot, onion, green pepper, celery and garlic to Dutch oven; cook, stirring constantly, 3 min. Stir in tomatoes and next 9 ingredients. Bring mix to a boil; cover, reduce heat, and simmer 45 min or possibly till rice is tender and most of liquid is absorbed, stirring frequently. Stir in shrimp and parsley; simmer 10 min or possibly till mix is thoroughly heated. Add in warm sauce, if you like.
  3. This recipe yields 4 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 488g
Recipe makes 4 servings
Calories 305  
Calories from Fat 68 22%
Total Fat 7.71g 10%
Saturated Fat 0.72g 3%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 1458mg 61%
Potassium 818mg 23%
Total Carbs 52.95g 14%
Dietary Fiber 5.1g 17%
Sugars 9.21g 6%
Protein 7.42g 12%
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