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Seafood With Olive Rice Recipe
|Canned tomatoes||1 3⁄4 Pound (1 Large Can, 1 Pound And 13 Ounce)|
|Catsup||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), mashed / minced|
|Butter||1⁄4 Cup (4 tbs) (4 Tablespoon)|
|Flour||1⁄4 Cup (4 tbs)|
|Chili powder||1 Tablespoon|
|Clam juice||1⁄2 Cup (8 tbs)|
|Crab meat||1⁄2 Pound (1 Cup)|
|Fresh shrimp||1⁄2 Pound|
|Fresh oysters||12 Ounce, drained (Pacific Oysters)|
|Hot cooked rice||3 Cup (48 tbs)|
|Ripe olives||4 , heated (Garlic Flavored)|
Serving size: Complete recipe
Calories 2459 Calories from Fat 573
% Daily Value*
Total Fat 65 g100.3%
Saturated Fat 32.9 g164.4%
Trans Fat 0 g
Cholesterol 635.8 mg
Sodium 3455.9 mg144%
Total Carbohydrates 324 g108%
Dietary Fiber 26.7 g106.8%
Sugars 33.7 g
Protein 153 g305.9%
Vitamin A 268.6% Vitamin C 234%
Calcium 57.9% Iron 257.7%
*Based on a 2000 Calorie diet
Melt the butter, stir in flour and chili powder to make a smooth paste.
Gradually add clam juice and tomato sauce, stirring.
Boil 5 minutes.
Add crab meat, shrimp, and oysters.
Heat thoroughly, but do not boil.
Add salt and pepper to taste.
Arrange rice in a ring on a heated platter; fill center with hot seafood chili.
Garnish with olives heated in olive liquid.