| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Casseroles, Seafood, Wrv | 6 | Servings |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 1 | T | Cooking oil |
| 1 | Onion, medium chopped | |
| 1 | Green onions, chopped | |
| 2 | Celery ribs, chopped | |
| 1 | Bell pepper, sliced thin | |
| 2 | Garlic cloves, chopped | |
| 1 | pn | Thyme |
| 3 | Bay leaves | |
| 1 | pn | Cayenne pepper |
| 16 | oz | Can tomatoes |
| 3 | oz | Tomato paste |
| 3 | lb | Shrimp, peeled |
| 6 | Cooked rice servings |
INSTRUCTIONS
Saute onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves in cooking oil. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes. Serve over hot rice. From: Masson's Restaurant Francais, New Orleans (wrv) 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: 224
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 285.8mg
Sodium: 1505.8mg
Potassium: 627.9mg
Carbohydrates: 11.5g
Fiber: 2.2g
Sugar: 5.4g
Protein: 32.6g