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Ingredientes
- 1 1/2 tsp Salt
- 1 tsp Cayenne
- 1 tsp Onion pwdr
- 1 tsp Grnd ancho chilies
- 3/4 tsp Garlic pwdr
- 1/2 tsp White pepper
- 3/4 tsp Black pepper Sauteing liquid, (original was 2 TB butter)
- 2 c. Mushrooms, sliced
- 1 stalk lemon grass, cut diagonally
- 2 tsp Fresh garlic, finely minced
- 2 tsp Serrano peppers, finely minced
- 4 Tbsp. Lemon juice
- 2 Tbsp. Lime juice
- 3 Tbsp. Fish sauce, *
- 4 c. Nonfat chicken broth
- 1/2 lb Shrimp, peeled
- 1 Tbsp. Fresh parsley, minced
Direcciones
- * You may use commercially prepared fish sauce, or possibly see the recipe.
- Saute/fry the mushrooms, lemon grass, garlic, serranos, and the seasoning fold in whatever liquid you choose. Cook, stirring frequently, and when the mix starts to stick, add in the juices and the fish sauce. Cook for 5 min over high heat till the liquid barely covers the bottom of the pan. Add in the chicken stock, cover and bring to a full boil. Add in the shrimp and parsley, return to a full, rolling boil, and remove from the heat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1483g | |
| Calories 412 | |
| Calories from Fat 52 | 13% |
| Total Fat 5.82g | 7% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 9502mg | 396% |
| Potassium 2023mg | 58% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 7.0g | 23% |
| Sugars 7.98g | 5% |
| Protein 64.23g | 103% |
