Directions:
- Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
- Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
- Add vegetables, wine and brandy to reserved broth and bring to a boil.
- Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2 pieces.
- Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
- Puree the soup mixture in a blender or food processor.
- Reheat the soup, adding the remaining shrimp and oil.
- Stir in the parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.6 Kcal (2222 kJ) | ||
| Calories from fat | 258.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.69g | 44% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1414.49mg | 59% | |
| Potassium | 337.91mg | 7% | |
| Total Carbs | 52.06g | 17% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 11.16g | 22% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 189.37 Kcal (793 kJ) | ||
| Calories from fat | 92.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 44% | |
|---|---|---|---|
| Cholesterol | 23.47mg | 22% | |
| Sodium | 504.84mg | 59% | |
| Potassium | 120.6mg | 7% | |
| Total Carbs | 18.58g | 17% | |
| Sugars | 1.56g | 17% | |
| Dietary Fiber | 1.01g | 11% | |
| Protein | 3.98g | 22% | |
| Vitamin C | 3.9mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 9% | |
| Calcium | 21.3mg | 6% | |
* 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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