Directions:
- Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic.
- Cook over medium heat, stirring occasionally, until vegetables are tender (7 minutes).
- Add all remaining ingredients except shrimp and hot pepper sauce.
- Cook over high heat until mixture comes to a full boil (5 to 6 minutes).
- Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes).
- Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).
- Serve with hot pepper sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.23 Kcal (1257 kJ) | ||
| Calories from fat | 209.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.3g | 36% | |
|---|---|---|---|
| Cholesterol | 61.67mg | 21% | |
| Sodium | 732.57mg | 31% | |
| Potassium | 283.83mg | 6% | |
| Total Carbs | 8.48g | 3% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 13.87g | 28% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.1mg | 28% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 174.95 Kcal (732 kJ) | ||
| Calories from fat | 122.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.58g | 36% | |
|---|---|---|---|
| Cholesterol | 35.94mg | 21% | |
| Sodium | 426.89mg | 31% | |
| Potassium | 165.4mg | 6% | |
| Total Carbs | 4.94g | 3% | |
| Sugars | 0.66g | 5% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 8.08g | 28% | |
| Vitamin C | 6.8mg | 20% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 3mg | 28% | |
| Calcium | 17mg | 3% | |
* 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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