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Suggest a better descriptionHeat chicken stock and white wine together in a saucepan. Rinse shrimp shells and add to pan along with remainder of ingredients. Bring just to the boil then reduce heat and gently simmer partially c overed for 5-10 minutes (boiling causes stock to be cloudy). Strain carefully and let stock sit undisturbed for a few minutes to allow any solids to settle. Carefully transfer to another container leaving solids beh ind. Yield: 2 1/2 cups Recipe By : COOKING LIVE SHOW #CL8749 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 14:52:50 -0500 From: "Angele and Jon Freeman"
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 52 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 260.4mg | 9 % | |
Potassium 358mg | 9 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5.8g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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