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shrimp-jambalaya

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield : Serves 6

Ingredients

  • ¼ pound unsalted butter
  • 1 medium yellow onion, minced
  • 4 medium cloves, garlic, minced
  • 1 cup very thinly sliced celery
  • 3 green or red bell peppers-seeded, deveined, and cut into long julienne
  • 4 to 5 semi-hot yellow finger peppers-seeded, deveined, and cut into long julienne
  • 3 medium tomatoes-peeled, seeded, and thinly sliced
  • 2 pounds medium shrimp, peeled and with tail intact
  • 1 cup fish stock, or shrimp stock
  • Salt and cayenne pepper

Directions

In a large skillet, melt the butter over moderate heat.

Wilt the onions in the butter. Add the garlic and all of the vegetables and simmer over low heat.

When the vegetables are still slightly crisp, add the shrimp and the stock.

Bring to a simmer, season to taste, cover, and cook for about 5 minutes, until the shrimp are just cooked through.

Do not overcook the shrimp.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

350kcal (17%)
117mg (12%)
134mg (223%)
269mcg RAE (9%)
770mg
83mg
34g
6g
3g
12g
271mg (90%)
598mg (25%)
10g (52%)
19g (29%)
4mg (25%)
 

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