Directions:
- In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley.
- In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385 Kcal (1612 kJ) | ||
| Calories from fat | 188.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 176.45mg | 59% | |
| Sodium | 731.82mg | 30% | |
| Potassium | 409.28mg | 9% | |
| Total Carbs | 20.6g | 7% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 26.28g | 53% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 103.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 176.1 Kcal (737 kJ) | ||
| Calories from fat | 86.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 32% | |
|---|---|---|---|
| Cholesterol | 80.71mg | 59% | |
| Sodium | 334.73mg | 30% | |
| Potassium | 187.2mg | 9% | |
| Total Carbs | 9.42g | 7% | |
| Sugars | 1.57g | 14% | |
| Dietary Fiber | 0.66g | 6% | |
| Protein | 12.02g | 53% | |
| Vitamin C | 8.8mg | 32% | |
| Iron | 1.5mg | 18% | |
| Calcium | 47.5mg | 10% | |
* 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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