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Shrimp With Tomato Sauce On Rice

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  Jalapeno chili 1
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Margarine/Butter 3 Tablespoon
  Tomatoes 16 Ounce (1 Can)
  Celery stalk 1 , chopped
  Lemon juice/Lime juice 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen quick cooking shrimp 10 Ounce (1 Package)
  Hot cooked rice 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon

Remove stems, seeds and membranes from chili; chop chili.
Cook and stir chili, onion and garlic in margarine in 2-quart saucepan until onion is tender.
Add tomatoes, celery, lemon juice, 1 teaspoon salt, the sugar and 1/4 teaspoon pepper.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes, stirring occasionally.
Stir shrimp into tomato sauce.
Heat to boiling; reduce heat.
Cover and simmer for 5 minutes; serve over rice.
Garnish with parsley.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1048 Calories from Fat 371

% Daily Value*

Total Fat 41 g63.7%

Saturated Fat 6.8 g34%

Trans Fat 0 g

Cholesterol 550 mg183.3%

Sodium 2675.7 mg111.5%

Total Carbohydrates 103 g34.3%

Dietary Fiber 11.8 g47%

Sugars 25.1 g

Protein 73 g145.5%

Vitamin A 164.3% Vitamin C 214.5%

Calcium 23.7% Iron 74.3%

*Based on a 2000 Calorie diet

Shrimp With Tomato Sauce On Rice Recipe