Directions:
- Court Bouillon: To 1 1/2 quarts water, add 1/2 lemon, sliced; 1 onion, sliced; 1/2 stalk celery with leaves, chopped; 1 carrot, sliced;1 teaspoons salt, and a few peppercorns. Simmer 5 or 10 minutes, then add shrimp and cook 2-5 minutes.
- Remaining Instructions: Cook shrimp in bouillon as directed above; drain, and save stock. Heat oil; add onion, garlic, and bay leaf, cooking until onion is tender. Add uncooked rice and cook, stirring until golden. Add bouillon and tomatoes. Chop tomatoes. Add seasonings to taste. Cover and cook for 20-30 minutes, adding more bouillon if mixture comes too dry. Add shrimp, reserving some for garnish. Keep warm until served. Decorate with shrimp and green pepper strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1209.9 Kcal (5066 kJ) | ||
| Calories from fat | 523.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.14g | 89% | |
|---|---|---|---|
| Cholesterol | 131.52mg | 44% | |
| Sodium | 3782.01mg | 158% | |
| Potassium | 474.09mg | 10% | |
| Total Carbs | 149.21g | 50% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 6.02g | 24% | |
| Protein | 26.31g | 53% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 6.8mg | 38% | |
| Calcium | 105mg | 11% | |
| Amount Per 100 g | |||
| Calories | 277.07 Kcal (1160 kJ) | ||
| Calories from fat | 119.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 89% | |
|---|---|---|---|
| Cholesterol | 30.12mg | 44% | |
| Sodium | 866.09mg | 158% | |
| Potassium | 108.57mg | 10% | |
| Total Carbs | 34.17g | 50% | |
| Sugars | 0.72g | 13% | |
| Dietary Fiber | 1.38g | 24% | |
| Protein | 6.03g | 53% | |
| Vitamin C | 6.7mg | 49% | |
| Iron | 1.6mg | 38% | |
| Calcium | 24.1mg | 11% | |
* 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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