| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 3 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 2 | Garlic cloves | |
| 1 | Small onion | |
| 1 | Green pepper | |
| 1 | lb | Raw shrimp, peeled & deveined |
| 3/4 | c | Tomatoes |
| 1 | pn | Saffron |
| 1 | T | Salt |
| 1/2 | t | Yellow food coloring |
| 2 | c | Water |
| 1 | c | Rice |
| 1/2 | c | Green peas, tiny |
| 1 | Pimentos, small jar | |
| 1 | Parsley |
INSTRUCTIONS
Heat olive oil and saute the chopped garlic, onion, and green pepper. When half done, add the shrimp. When shrimp turn pink, add the tomatoes, saffron, salt, coloring and water. When mixture starts boiling, add 1 cup rice. Bake in oven at 350 deg. for 15 minutes. Garnish with peas, pimiento and parsley leaves. From: "The Gasparilla Cookbook" Recipe from: The Columbia Restaurant; Tampa, Fl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 265
Total Fat: 37.7g
Cholesterol: 190.5mg
Sodium: 3281.9mg
Potassium: 1012mg
Carbohydrates: 44.2g
Fiber: 2.2g
Sugar: 4.3g
Protein: 22.1g