Shrimp "Jumbalaya"
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 278.5
- Total Fat: 1.9 g
- Cholesterol: 221.0 mg
- Sodium: 1,336.0 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 1.9 g
- Protein: 27.2 g
View full nutritional breakdown of Shrimp "Jumbalaya" calories by ingredient
Introduction
This dish is low cal and low fat and tastes great! It is super easy to make as well. It is a favorite in our household. Serve with steamed veggies and/or a side salad with low fat dressing to make a complete meal! This dish is low cal and low fat and tastes great! It is super easy to make as well. It is a favorite in our household. Serve with steamed veggies and/or a side salad with low fat dressing to make a complete meal!Number of Servings: 4
Ingredients
-
1 Bag Medium Frozen Shrimp (60-80, peeled, deveined) (You do not have to dethaw the shrimp)
1 Medium Onion (chopped)
1/2 Cup Bell Pepper (chopped)
1 8oz Can Tomato Sauce
1/2 to 3/4 10oz can Ro Tel (varies according to spiciness desired)
1.5 Tbsp Chicken Bouillon Powder
2 Cups Instant White Rice
Directions
1.) Prepare instant rice according to packaging instructions. Set aside.
2.) In a large saucepan add chopped veggies, 3 tablespoons of water and chicken bouillon powder. Cook until almost done. (Add a little more water if it starts to evaporate before they are almost done, but you don't want it too juicy. The shrimp will create juice as they cook.)
3.) Add Ro Tel, Tomato Sauce, and Shrimp to the saucepan. Mix up so that all shrimp are covered or coated with sauce. Cover.
4.) Cook covered on medium for about 10 minutes or until shrimp are pink and cooked thoroughly. Do not overcook shrimp.
5.) Serve over rice.
Serving size varies: Makes 2-4 servings. You can either make this dish alone for a great dinner (which will create about 2 or 3 servings), or you can make smaller portion servings and serve with a side salad and steamed veggies like brocolli (which will create about 3 or 4 servings.)
Number of Servings: 4
Recipe submitted by SparkPeople user AMCNEMAR.
2.) In a large saucepan add chopped veggies, 3 tablespoons of water and chicken bouillon powder. Cook until almost done. (Add a little more water if it starts to evaporate before they are almost done, but you don't want it too juicy. The shrimp will create juice as they cook.)
3.) Add Ro Tel, Tomato Sauce, and Shrimp to the saucepan. Mix up so that all shrimp are covered or coated with sauce. Cover.
4.) Cook covered on medium for about 10 minutes or until shrimp are pink and cooked thoroughly. Do not overcook shrimp.
5.) Serve over rice.
Serving size varies: Makes 2-4 servings. You can either make this dish alone for a great dinner (which will create about 2 or 3 servings), or you can make smaller portion servings and serve with a side salad and steamed veggies like brocolli (which will create about 3 or 4 servings.)
Number of Servings: 4
Recipe submitted by SparkPeople user AMCNEMAR.