Directions:
- In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.2 Kcal (2274 kJ) | ||
| Calories from fat | 253.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.22g | 43% | |
|---|---|---|---|
| Cholesterol | 69.11mg | 23% | |
| Sodium | 1671.16mg | 70% | |
| Potassium | 301.25mg | 6% | |
| Total Carbs | 61.26g | 20% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 13.98g | 28% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 1.5mg | 8% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 171.11 Kcal (716 kJ) | ||
| Calories from fat | 79.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 43% | |
|---|---|---|---|
| Cholesterol | 21.77mg | 23% | |
| Sodium | 526.43mg | 70% | |
| Potassium | 94.9mg | 6% | |
| Total Carbs | 19.3g | 20% | |
| Sugars | 0.8g | 10% | |
| Dietary Fiber | 1.44g | 18% | |
| Protein | 4.4g | 28% | |
| Vitamin C | 4.4mg | 23% | |
| Iron | 0.5mg | 8% | |
| Calcium | 22.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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