Cuban Shrimp Casserole (Caserola De Camarones)

1. Saute the onion, garlic and green pepper in the butter.

2. Add the shrimp, salt and pepper.

3. Stir in the canned tomatoes.

4. Add the cooked rice.

5. Place in casserole dish and bake at 375oF for 30 minutes.

6. If desired, sprinkle cheese on top.

7. Let cool for five minutes, then serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	20.6468 g
Protein	132.3622 g
Carbohydrates	353.0558 g
Energy	2124.7712 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2672 g
Water	1183.9551 g
Aspartic acid	4.3264 g
Calcium, Ca	641.5982 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Lutein + zeaxanthin	514.49 g
Fiber, total dietary	18.79 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	2178.9863 g
Niacin	20.8874 mg
Vitamin A, RAE	200.4336 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	3.3532 g
Riboflavin	0.6351 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0091 g
Fatty acids, total saturated 20:1	0.0292 g
Glutamic acid	9.4184 g
Sodium, Na	661.2016 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0696 g
Total lipid (fat)	20.6468 g
Manganese, Mn	5.5402 mg
Fructose	3.8068 g
Proline	1.6625 g
Fatty acids, total saturated 16:0	2.3558 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1405 g
Sucrose	2.0439 g
Choline, total	85.8318 mg
Fatty acids, total polyunsaturated 18:1 t	0.0091 g
Sugars, total	32.3932 g
Serine	1.9656 g
Fatty acids, total saturated 18:0	0.8739 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	1.6145 mg
Selenium, Se	58.8289 g
Ash	13.3434 g
Fatty acids, total saturated 18:1 undifferentiated	6.4817 g
Pantothenic acid	7.003 mg
Phenylalanine	2.0373 g
Copper, Cu	3.7184 mg
Betaine	0.309 mg
Thiamin	2.9984 mg
Methionine	0.8656 g
Iron, Fe	22.6525 mg
Carbohydrate, by difference	353.0558 g
Phosphorus, P	1848.5577 mg
Folate, total	977.9757 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Alanine	2.0781 g
Cholesterol	729.8667 mg
Valine	2.1625 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	7.4038 g
Glycine	1.8151 g
Carotene, alpha	452.2795 g
Glucose (dextrose)	4.9544 g
Fatty acids, total saturated 14:0	0.0617 g
Zinc, Zn	12.3432 mg
Isoleucine	1.5841 g
Fatty acids, total polyunsaturated	8.2125 g
Leucine	2.9196 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	4039.6675 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0091 g
Folate, DFE	1555.1757 g
Tryptophan	0.513 g
Vitamin C, total ascorbic acid	257.9329 mg
Phytosterols	37.41 mg
Folic acid	825.1 g
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Fatty acids, total polyunsaturated 18:1 c	0.1632 g
Fatty acids, total saturated 20:0	0.0091 g
Tyrosine	1.258 g
Vitamin K (phylloquinone)	66.5487 g
Fatty acids, total saturated	3.4452 g
Histidine	0.9133 g
Fatty acids, total monounsaturated	6.7848 g
Threonine	1.4143 g
Folate, food	152.8757 g
Fatty acids, total polyunsaturated 17:0	0.0181 g
Cryptoxanthin, beta	10.43 g
Vitamin E (alpha-tocopherol)	3.0413 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1405 g
Fatty acids, total trans	0.0181 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	364.8397 mg
Lysine	1.4839 g
Potassium, K	3341.8995 mg
Cystine	0.7589 g
Fluoride, F	4.74 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Onion	1	64	14.944	0.16
Tomato	2 cans	124.1379	27.5262	1.0795
Garlic Clove	1	0	0	0
green pepper	1	29.8	6.9136	0.2533
salt pepper	0	0	0	0
shrimp	16 ounces	385.3333	0	2.312
white rice	2 cups	1350.5	295.815	2.442
monterey jack cheese	0.5 cup	0	0	0