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How to Make Flan
Peruvian Arroz con Pollo
lb uncooked medium shrimp in shells, thawed if frozen
cup butter or margarine
medium onions, chopped (1 1/2 cups)
medium green bell peppers, finely chopped (2 cups)
medium stalks celery, finely chopped (1 cup)
cloves garlic, finely chopped
teaspoons chopped fresh parsley
teaspoon ground red pepper (cayenne)
dried bay leaves
can (15 oz) tomato sauce
cups hot cooked rice (page 375)
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein (see How to Devein Shrimp, page 253). Cover and refrigerate.
In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.
For 3 grams of fat and 335 calories per serving, decrease butter to 1 tablespoon and use nonstick saucepan.
Calories from Fat
% Daily Value
% Daily Value*:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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