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Creamy Shrimp And Tuna Recipe
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||4 Drop|
|Chopped canned pimentos||1⁄4 Cup (4 tbs)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Deveined peeled shrimp||1 Cup (16 tbs), cooked|
|Canned chunk tuna||7 Ounce|
|Light cream/Undiluted evaporated skim milk||1⁄4 Cup (4 tbs)|
|Chowmein noodles||1⁄2 Cup (8 tbs)|
Calories 251 Calories from Fat 146
% Daily Value*
Total Fat 17 g26%
Saturated Fat 6.8 g34.1%
Trans Fat 0 g
Cholesterol 145.5 mg48.5%
Sodium 908.5 mg37.9%
Total Carbohydrates 11 g3.6%
Dietary Fiber 0.81 g3.2%
Sugars 1.6 g
Protein 15 g29.3%
Vitamin A 21.3% Vitamin C 22.6%
Calcium 5.3% Iron 9%
*Based on a 2000 Calorie diet
Cook the mushrooms and green onions in the butter for 5 minutes, stirring occasionally.
Stir in the cream of chicken soup, Worcestershire sauce, salt and Tabasco; cook until hot and bubbly, stirring occasionally.
Reduce heat to low.
Stir in the pimentos, olives, shrimp, tuna and cream.
Heat, stirring constantly.
Serve over chow mein noodles.