Brazilian Shrimp Stew
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 315.3
- Total Fat: 11.0 g
- Cholesterol: 205.8 mg
- Sodium: 1,628.1 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 7.4 g
- Protein: 28.2 g
View full nutritional breakdown of Brazilian Shrimp Stew calories by ingredient
Introduction
It's probably not diet food, but I needed to know how many calories are in it because I make it for company sometimes. It's worth saving up some calories for, it's really good. It's probably not diet food, but I needed to know how many calories are in it because I make it for company sometimes. It's worth saving up some calories for, it's really good.Number of Servings: 7
Ingredients
2 lbs Kirkland Shrimp, Raw
3 tsp Salt
1/2 tsp. Pepper, black
4 cloves Garlic
1/2 Lemon Juice
28 oz can Red Pack crushed tomatoes
2 medium (2-1/2" dia) Onions, raw, finely chopped
2 Peppers, sweet, red, raw, chopped fine
1 tbsp Olive Oil
1 tsp Pepper, red or cayenne
7 T coarsely chopped cilantro
1 can Coconut Milk (JFC)
1 Tbsp. Carotino oil (red palm and canola)
2 C Forbidden/Black rice - cooked
Directions
2 cup servings, makes 7. This includes roughly 1/3 cup rice.
First, shell your shrimp and throw in a bowl with 1tsp. salt, garlic, pepper and lemon juice. Get you rice going on the stove or rice cooker.
Finely chop the onion and throw into a big skillet with oil medium high heat. Add the finely chopped red bell pepper. Cook until onion is translucent. Add cayenne, half the cilantro, and salt. Stir for 1 minute. Add tomatoes and simmer briskly until mixture is very thick, about 15 minutes. Add coconut milk and bring to a boil, then add shrimp mixture. Stir and cook until shrimp are just cooked through, about 3-5 minutes.
Add dende' oil and maining cilantro. Salt and pepper to taste.
Number of Servings: 7
Recipe submitted by SparkPeople user FRUITBOT.
First, shell your shrimp and throw in a bowl with 1tsp. salt, garlic, pepper and lemon juice. Get you rice going on the stove or rice cooker.
Finely chop the onion and throw into a big skillet with oil medium high heat. Add the finely chopped red bell pepper. Cook until onion is translucent. Add cayenne, half the cilantro, and salt. Stir for 1 minute. Add tomatoes and simmer briskly until mixture is very thick, about 15 minutes. Add coconut milk and bring to a boil, then add shrimp mixture. Stir and cook until shrimp are just cooked through, about 3-5 minutes.
Add dende' oil and maining cilantro. Salt and pepper to taste.
Number of Servings: 7
Recipe submitted by SparkPeople user FRUITBOT.
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