|Green pepper||To Taste|
|Diced cooked ham||1 1⁄2 Cup (24 tbs)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Cooked rice||6 Cup (96 tbs)|
Cover shrimp with cold water.
Season with salt and pepper.
Cook for 5 minutes or until shrimp are ten- ' der; drain, reserving stock.
Melt 3 tablespoons fat in pan; stir in flour until mixture is blended.
Add 3/4 cup hot reserved stock, vegetables and oysters; sim- mer for several minutes or until vegetables are ten- der.
Add shrimp, ham, chicken and rice.
Stir until heated through.
Garnish with parsley, hearts of cel- ery, radishes and scallions.
Calories 547 Calories from Fat 106
% Daily Value*
Total Fat 13 g20.6%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 294.1 mg98%
Sodium 662.4 mg27.6%
Total Carbohydrates 47 g15.7%
Dietary Fiber 0.77 g3.1%
Sugars 0.4 g
Protein 55 g109.1%
Vitamin A 13.1% Vitamin C 23.3%
Calcium 8.5% Iron 67.9%
*Based on a 2000 Calorie diet