Directions:
- In a large, deep skillet, heat the olive oil over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7-8 minutes.
- Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes. Season with salt and pepper.
- Stir in white wine, tomato sauce and tarragon and heat through for 1-2 minutes; remove from heat.
- Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.1 Kcal (1055 kJ) | ||
| Calories from fat | 109.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 19% | |
|---|---|---|---|
| Cholesterol | 4.93mg | 2% | |
| Sodium | 142.68mg | 6% | |
| Potassium | 842.13mg | 18% | |
| Total Carbs | 28.64g | 10% | |
| Sugars | 13.21g | 53% | |
| Dietary Fiber | 5.88g | 24% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 85.51 Kcal (358 kJ) | ||
| Calories from fat | 37.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 19% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 2% | |
| Sodium | 48.4mg | 6% | |
| Potassium | 285.66mg | 18% | |
| Total Carbs | 9.72g | 10% | |
| Sugars | 4.48g | 53% | |
| Dietary Fiber | 1.99g | 24% | |
| Protein | 1.82g | 11% | |
| Vitamin C | 5.6mg | 27% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 13% | |
| Calcium | 20.9mg | 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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