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Sauced Shrimp

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Submitted by tulip

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 2
QUARTS QUARTS WATER *
1 1
EACH EACH LEMON
sliced
1 5
TEASPOON ML PICKLING SPICES *
1 15
TABLESPOON ML OLIVE OIL
16 462.4
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
snipped
1 5
TEASPOON ML SALT
4 946
CUPS ML RICE
or bulgur, cooked
1 1
MEDIUM MEDIUM ONIONS
sliced
1 ½ 7.5
TEASPOONS ML SALT
1 1
PACKAGE PACKAGE SHRIMP
frozen, peeled *
1 237
CUP ML ONIONS
grated
¾ 177
CUP ML WHITE WINE
dry *
1 1
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML BLACK PEPPER
ground

Directions

Heat water, onion slices, lemon, 1½ teaspoons salt and the pickling spice to boiling in Dutch oven.

Add frozen shrimp.

Heat to boiling.

Remove from heat.

Let stand 3 minutes; drain.

Remove shrimp from onion-spice mixture; reserve shrimp.

Heat oil in 10-inch skillet.

Cook and stir grated onion in hot oil until tender.

Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the pepper.

Heat to boiling; reduce heat.

Simmer uncovered 15 minutes.

Add reserved shrimp; heat through.

Serve over rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 732 5% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1487mg 62%
Total Carbohydrate 52g 52%
Dietary Fiber 4g 15%
Sugars g
Protein 28g
Vitamin A 3% Vitamin C 21%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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