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Ingredients
- 1/2 green bell pepper, chopped
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1 clove garlic, minced
- 1 Tbs oil
- 1 8 oz. can tomatoes
- 2 Tbs tomato paste
- 2 Tbs water
- 1/2 tsp salt
- 1/8 tsp thyme
- 1 bay leaf
- 1 cup shrimp
- Servings: 2
- Nutrition Facts
- Serving size: 1/2 of a recipe (10.2 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 174.03
- Calories From Fat (41%) 71.49
- % Daily Value
- Total Fat 8.09g 12%
- Saturated Fat 1.17g 6%
- Cholesterol 86.18mg 29%
- Sodium 962.75mg 40%
- Potassium 635.08mg 18%
- Total Carbohydrates 13.05g 4%
- Fiber 3.03g 12%
- Sugar 7.08g
- Protein 13.89g 28%
- Reviews
- 4 stars - Started making this when I lived in Anaheim in the early 70's. Money was tight then and I used to cut the shrimp in half lengthwise so that I got what looked like double the amount of shrimp when presented! - ME 1/22/2007
Preparation
Step 1
1. Cook Veggies in oil till tender. Add tomatoes, paste, water & seasonings. Simmer 25 mins. Stir in Shrimp and heat. Serve over Rice with salad and warm rolls.
COOK'S NOTES: I used to make this during my "single" days when the budget was tight. To give the impression of "lots" of Shrimp, I used to cut them in half the long way so it looked like the shrimp was doubled!!