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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring clam juice to a boil, add shrimp and simmer until shrimp are pink. | 2. Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent. | 3. Add vegetables, wine and brandy to reserved broth and bring to a boil. | 4. Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces. | 5. Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft. | 6. Puree the soup mixture in a blender or food processor. | 7. Reheat the soup, adding the remaining shrimp and oil. | 8. Stir in the parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam juice	4	bottles		-	-	-	-
shrimp	1	lb		321.8674	4.1253	61.6988	4.5787
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		chopped	-	-	-	-
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
tomato	2		peeled chopped	124.1379	27.5262	6.4768	1.0795
white wine	1/2	cup		-	-	-	-
brandy	1	tablespoon		-	-	-	-
rice	1/4	cup	raw	169.7375	35.2656	3.4873	1.48
salt pepper				-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.