Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Savory | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil cooking spray
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- ½ medium green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (16-oz) reduced-sodium whole tomatoes, undrained, coarsely chopped
- 1 can (8 ounces) reduced-sodium tomato sauce
- 1 pound peeled, de-veined shrimp
- 1-2 cups vegetable broth
- ½ cup dry white wine or orange juice
- ½ - 1 cup clam juice
- 2 strips orange rind (3 x ½ inch)
- 2 bay leaves
- 1 teaspoon dried marjoram leaves
- ½ - ¾ teaspoon dried savory leaves
- ¼ teaspoon fennel seeds, crushed
- salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot.
Add mushrooms, onion, bell pepper, and garlic; saute, covered, until vegetables are tender, 8 to 10 minutes.
Add remaining ingredients, except salt and pepper; heat to boiling.
Reduce heat and simmer, covered, 10 to 15minutes.
Season to taste with salt and pepper.