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Shrimp With Tomato-Chili Sauce
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Rating: 4.0/5 (29 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Australian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 135
% Daily Value**
Total Fat 3g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 161mg
Sodium 1420mg
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars 3g
Protein 15g
Vitamin A  8%Vitamin C  25%
Calcium  11%Iron  8%
Potassium  7%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Shrimp With Tomato-Chili Sauce

Date Added: January 23, 2016
It is good as a starter. Takes really less time.


3/4 cup Bell Pepper chopped green
2 tablespoons Shallots finely chopped
1 tablespoon Jalapeno Pepper finely chopped
2 Cloves Of Garlic minced
2 teaspoons Olive Oil
1 teaspoon Dried Basil
1 teaspoon Dried Mint Leaf
1 tablespoon Parsley minced
1/2 cup Chicken Broth
3 tablespoons Ketchup
3 tablespoons Rice Wine
3 tablespoons Light Soy Sauce
3 tablespoons Artificial Sweetener
1 lb Shrimp deveined peeled and cooked
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1. Saute green pepper, shallots, jalapeno pepper and garlic in oil until tender in small saucepan.

2. Stir in herbs; cook over medium heat 1 minute.

3. Stir in broth, ketchup, vinegar and soy sauce; heat to boiling.

4. Reduce heat and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup).

5. Remove from heat and let stand 2 to 3 minutes; stir in artificial sweetener.

6. Serve warm with shrimp.

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Dietary Notes:
This recipe is low-saturated fat with 0.25g per serving

This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Shellfish, Bell Pepper, MSG, Poultry, Rice, Sulfites, Artificial Sweetener, Garlic, Shrimp, Alcohol, Olive Oil allergies.
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