Directions:
- Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)
- Cooks' notes: Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1207.89 Kcal (5057 kJ) | ||
| Calories from fat | 342.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.1g | 59% | |
|---|---|---|---|
| Sodium | 3605.03mg | 150% | |
| Potassium | 217.05mg | 5% | |
| Total Carbs | 211.78g | 71% | |
| Sugars | 144.29g | 577% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 8.27g | 17% | |
| Vitamin C | 49.1mg | 82% | |
| Iron | 1.5mg | 9% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 172.89 Kcal (724 kJ) | ||
| Calories from fat | 49.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 59% | |
|---|---|---|---|
| Sodium | 515.99mg | 150% | |
| Potassium | 31.07mg | 5% | |
| Total Carbs | 30.31g | 71% | |
| Sugars | 20.65g | 577% | |
| Dietary Fiber | 0.75g | 21% | |
| Protein | 1.18g | 17% | |
| Vitamin C | 7mg | 82% | |
| Iron | 0.2mg | 9% | |
| Calcium | 12.1mg | 8% | |
* 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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