CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables | Chili, Shrimp | 2 | Servings |
INGREDIENTS
1 | T | Vegetable oil |
1/2 | c | Onion, chopped |
1/2 | c | Green pepper, chopped |
1/2 | c | Celery, chopped |
16 | oz | Stewed tomatoes |
8 | oz | Tomato paste |
3 | t | Chili powder |
1/4 | t | Salt |
1/8 | t | Pepper |
1/2 | lb | Medium shrimp, fresh or |
frozen |
INSTRUCTIONS
Peel and devein shrimp. 2. Heat oil in a medium saucepan over medium high heat, add onion, green pepper and celery; cook until just tender. Add remaining ingredients except shrimp; mix well. 4. Bring to a boil; reduce heat to medium and cook for 15-20 minutes. 5. Stir in shrimp and cook 4-6 minutes until shrimp turn pink. Notes: Serve in individual bowls with garlic toast or on top of steamed rice. Recipe by: Pillsbury Soup, Chili & Bread recipes Posted to recipelu-digest Volume 01 Number 325 by RecipeLu <recipelu@geocities.com> on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 444
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 142.9mg
Sodium: 2576.1mg
Potassium: 2247.1mg
Carbohydrates: 64.3g
Fiber: 16.5g
Sugar: 32.3g
Protein: 31.3g