Shrimp Jambalaya With Ham
|Spanish rice mix||12 Ounce (Two 6 Ounce Packages)|
|Boiled ham slice||2 , cut into 1/2 inch cubes (3/4 Inch Thick)|
|Butter||3 Tablespoon, melted|
|Celery||2 Cup (32 tbs), chopped|
|Scallions||1⁄2 Cup (8 tbs), snipped|
|Green peppers||2 Cup (32 tbs), coarsely chopped|
|Shrimp||1 1⁄2 Pound, cooked and deveined|
|Seasoned salt||2 Teaspoon|
|Seasoned pepper||1⁄4 Teaspoon|
|Canned whole tomatoes||1 Pound, drained (1 Can)|
Cook rice as directed.
Saute celery and green pepper in 2 tablespoons butter until tender.
Add scallions and ham.
Saute a few minutes longer.
Add remaining 1 tablespoon butter and shrimp.
Add seasoned salt and seasoned pepper.
Cook, tossing often, until shrimp are heated through.
Add tomatoes and heat.
Add shrimp-vegetable mixture to rice and toss lightly.
Calories 271 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 125.7 mg41.9%
Sodium 1055.7 mg44%
Total Carbohydrates 35 g11.8%
Dietary Fiber 3.4 g13.6%
Sugars 2 g
Protein 20 g40.7%
Vitamin A 18.1% Vitamin C 58.4%
Calcium 8.9% Iron 21.8%
*Based on a 2000 Calorie diet