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Ingredientes
- 1 1/4 pound raw shrimp
- 4 tbsp. butter
- 2 c. minced onion
- 2 teaspoon chopped garlic
- 1 c. minced celery
- 2 c. cubed green pepper
- Salt and pepper
- 3 c. tomatoes, cut into sm. cubes
- 4 tbsp. minced parsley
- 1 bay leaf
- 2-3 drops Tabasco
Direcciones
- Peel shrimp and devein. Heat half the butter in saucepan and cook onion and garlic about 5 min. Add in celery and green pepper and salt and pepper. Cook about 4 min, till crisp-tender.
- Add in tomatoes, parsley, and bay leaf. Cover and boil about 10 min. Add in Tabasco to taste. Heat remaining butter and shrimp in skillet. Sprinkle with salt and pepper. Cook only till just pink, about a minute or possibly two. Spoon tomato mix over shrimp and stir. Simmer till warm. Serve over rice. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 128 | 40% |
| Total Fat 14.51g | 18% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 322mg | 13% |
| Potassium 807mg | 23% |
| Total Carbs 16.89g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.66g | 5% |
| Protein 31.54g | 50% |
