Tony Chachere Shrimp Creole

Our Price: $4.35

Quantity:

Brand:	Tony Chachere's
Item Number:	5124
Package Description:	12 oz.
Package Weight Per Unit:	1.25
Serving Size:	12 oz. (340g)
Number of Servings:	1
Organic:	%

Description: Shrimp in a tomato and roux base, filled with Cajun spices. Served over a bed of white rice. A mix of the French and Spanish influence in colonial Louisiana. Serves one person. Includes cooked rice. Just heat and serve.

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Ingredients
Nutrition
Related

Ingredients: Water, shrimp (shrimp, water, salt, sodium tripolyphosphate, sodium hexametaphosphate, citric acid, sodium bisulfite), tomato sauce (fresh vine-ripe Cantadina tomatoes, salt, red pepper, dehydrated onions, dehydrated garlic, natural flavorings, may contain citric acid), onion, diced tomatoes, tomatio paste, green bell pepper, tomato puree, celery, all purpose flour (bleached wheat flour, malted barley flour, niacin, thiamin monooitrate, riboflavin, folic acid), margarine [liquid soybean oil, partially hydrogenated soybean oil, water, salt, whey solids, lecithin, mono and di-glycerides, sodium benzoate (a preserative), artificial butter flavor, beta carotene, vitamin A palmitate added], chicken flavored base [salt, chicken fat, monosodium glutamate, dextrose, flour, dried onion, soy lecithin, turmeric (color), spice, natural flavor, caramel color], Tony Chachere's Creole Seasoning [salt, red pepper and other spices, garlic, silicon dioxide (to prevent caking)], black pepper, garlic, garlic salt, thyme, bay leaf, and long grain enriched parboiled rice [iron (ferric orthophosphate), niacin, thiamine (thiamine mononirate), and folic acid].

Nutrition Facts

Serving Size: 12 oz. (340g)

Servings Per Container: 1

Amount Per Serving		% Daily Value
Calories: 300
Calories from Fat: 80

Total Fat:	9g	14%

Saturated Fat:	1g	3%

Cholesterol:	120mg	48%

Sodium:	1170mg	49%

Total Carb:	33g	11%

Dietary Fiber:	2g	8%

Sugars:	7

Protein:	23g

Vitamin A:	29%

Vitamin C:	40%

Calcium:	50%

Iron:	20%

Organic:	%

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SHRIMP SALAD

Ingredients:

1/4 cup fresh lemon juice

3 tablespoons drained capers

1 shallot, minced

1 tablespoon Creole mustard

1/2 tsp dried crushed red pepper

1/2 cup olive oil

1/2 cup chopped fresh basil

1 lbs. uncooked large shrimp, peeled, deveined

2 zucchini, cut into 1/2-inch cubes (about 2 cups)

8 cups mixed baby greens (about 5 ounces)

Freshly grated Parmesan cheese (optional)

Preparation:

Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

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