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Ingredientes
- 1 1/2 pound shrimp
- 4 tbsp. butter
- 2 c. minced onions
- 4 ribs celery, minced
- 1 green pepper, minced
- 1 (16 ounce.) can stewed tomatoes
- Salt and pepper
- 1 teaspoon chives
- 1 1/2 teaspoon basil
- 1 teaspoon Tabasco
- 1 can tomato paste
- Pastry for deep-dish double-crust 10-inch pie
Direcciones
- Peel shrimp. This can be done most easily after a brief bath in boiling water. Heat butter in skillet. Add in onions and cook till clear. Add in shrimp, celery, green pepper, stewed tomatoes, salt, pepper, chives, basil, Tabasco and tomato paste. Simmer, stirring continually for 5 min. Line 10-inch deep dish pie tin with pastry and pour in shrimp mix. Cover with remaining pastry. Make vent holes in top crust. Cook in reflector oven for approximately 30 min, or possibly till crust is browned. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 105 | 36% |
| Total Fat 11.82g | 15% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 693mg | 29% |
| Potassium 851mg | 24% |
| Total Carbs 19.76g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.38g | 6% |
| Protein 27.05g | 43% |
