Directions:
- In a large skillet, saute the onion, green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.08 Kcal (2148 kJ) | ||
| Calories from fat | 215.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.91g | 37% | |
|---|---|---|---|
| Cholesterol | 67.81mg | 23% | |
| Sodium | 1658.43mg | 69% | |
| Potassium | 337.07mg | 7% | |
| Total Carbs | 61.34g | 20% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 14.88g | 30% | |
| Vitamin C | 23.6mg | 39% | |
| Iron | 2.6mg | 15% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 170.14 Kcal (712 kJ) | ||
| Calories from fat | 71.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 37% | |
|---|---|---|---|
| Cholesterol | 22.49mg | 23% | |
| Sodium | 549.96mg | 69% | |
| Potassium | 111.78mg | 7% | |
| Total Carbs | 20.34g | 20% | |
| Sugars | 1g | 12% | |
| Dietary Fiber | 1.51g | 18% | |
| Protein | 4.93g | 30% | |
| Vitamin C | 7.8mg | 39% | |
| Iron | 0.9mg | 15% | |
| Calcium | 18.6mg | 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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