Directions:
- Heat oil in large pot such as Dutch Oven and add onion, green pepper, celery & garlic; cook until tender. Remove from pot.
- Add tomatoes with juice, lemon juice, Worcestershire sauce, bay leaf, salt and both peppers to the heated pot. Add tomato paste and stir until well mixed.
- Bring to a boil then reduce heat to low.
- Add vegetables from step 1 back into sauce.
- Can continue to simmer for 30 minutes.
- Add the peeled shrimp and cook with the lid on for 10 minutes or until shrimp turn pink.
- Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 723.88 Kcal (3031 kJ) | ||
| Calories from fat | 408.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.4g | 70% | |
|---|---|---|---|
| Cholesterol | 105.21mg | 35% | |
| Sodium | 2608.87mg | 109% | |
| Potassium | 866.2mg | 18% | |
| Total Carbs | 66.56g | 22% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 5.5g | 22% | |
| Protein | 17.54g | 35% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 3.1mg | 17% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 184.32 Kcal (772 kJ) | ||
| Calories from fat | 104.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 70% | |
|---|---|---|---|
| Cholesterol | 26.79mg | 35% | |
| Sodium | 664.3mg | 109% | |
| Potassium | 220.56mg | 18% | |
| Total Carbs | 16.95g | 22% | |
| Sugars | 2.34g | 37% | |
| Dietary Fiber | 1.4g | 22% | |
| Protein | 4.47g | 35% | |
| Vitamin C | 11.2mg | 73% | |
| Iron | 0.8mg | 17% | |
| Calcium | 24.3mg | 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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