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Louisiana Shrimp with Tomato/Vidalia Onion Sauce

 

36

Yield

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

1 ounce scallions, spring or green onions
chopped
2 ounces olive oil
1 medium sweet vidalia onions
diced
3 each tomatoes
creole, seeded, diced
8 each lemons
1 ounce garlic
chopped
1 each jalapeño pepper
roasted, julienned
*
1 each sweet red bell peppers
roasted, julienned
1 each sweet yellow bell peppers
roasted, julienned
1 each green bell peppers
roasted, julienned
24 ounces basic shrimp stock
*
2 ounces lemon juice
1 teaspoon salt
¼ teaspoon white pepper
*
2 ounces butter
whole
2 ounces tomato paste
1 teaspoon cilantro
fresh, chopped
*

Directions

In a heavy skillet, sauté onions in olive oil.

When onions become translucent, add garlic and render until blonde.

Add tomato paste and brown, approximately 2 minutes.

Add tomatoes and cook for 5 more minutes.

Add lemon segments, lemon juice, stock, jalapeno and bell peppers.

Bring to a boil, reduce heat and simmer for 15 minutes, add seasoning to taste.

Add green onions and cilantro.

When sauce reaches desired consistency, adjust seasoning and whisk in whole butter.

Sauté shrimp in olive oil over high heat.

Add sauce.

Place in a 350℉ (180℃) F preheated oven until shrimp are fully cooked, approximately 10 minutes; adjust seasoning and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 516g (18.2 oz)
Amount per Serving
Calories 36065% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 705mg 29%
Total Carbohydrate 13g 13%
Dietary Fiber 9g 36%
Sugars g
Protein 11g
Vitamin A 51% Vitamin C 440%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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