| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Shrimp | cooked | 8 oz | Milk | 1% | 1 cup |
| Green pepper, sweet | sliced | 2 cups | Red pepper, sweet | sliced | 2 cups |
| Onion | sliced | 1 1/2 cups | Celery | diced | 1 1/2 cups |
| Tomato puree | canned | 1/2 cup | Cornstarch | 4 tsp | |
| Olive oil | extra virgin | 4 tsp | Vinegar, apple cider | 2 tbsp | |
| Water | 8 oz | Hot pepper sauce | 1/4 tsp |
Dietary Fiber
28%
25%
76%
19%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (792g)
Servings: 1
380
110
12g
3g
12%
225mg
630mg
26%
21 g
32 g
440%
90%
35%
Iron
13%
38g
% Percent Daily Values are based on a 2,000 calorie diet
7g
Louisiana
Shrimp
Shrimp
Number of Servings:
Calories Per Serving:
2
378
33-39-28
PCF Ratio:
Cooking Instructions
In non stick saute pan add oil , bell pepper rings, onion, celery, and vinegar. Cook until vegetables are tender, then add shrimp, milk, tomato puree, hot sauce, seasonings and cornstarch. Bring mixture slowly to a boil stirring constantly to dissolve cornstarch. Simmer for 10 minutes. Serve in 2 soup bowls.
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307