New England Style Shrimp Bake

Nutritional Info

Nutrition Facts

1 servings per container
Serving Size: 1 pan, ckd (369 g)

 
Calories480
     Calories from Fat230

Amount Per Serving and/or % Daily Value*

Total Fat26 g (40%)
     Saturated Fat12 g (60%)
     Trans Fat0 g (0%)
Cholesterol300 mg (100%)
Sodium1220 mg (51%)
Total Carbohydrate29 g (10%)
     Dietary Fiber4 g (16%)
     Sugars6 g (0%)
Protein34 g (0%)

Vitamin A1831 IU (35%)
Vitamin C4 mg (8%)
Calcium132 mcg (15%)
Iron6 mg (30%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

14 oz.

for Personal Shopping

New England Style Shrimp Bake
Product Details

wild caught shrimp with parmesan cream sauce & veggies

Ingredients

Shrimp, Parmesan Cream Sauce (Whole Milk, Light Cream, Water, Parmesan Paste [Parmesan Cheese {Milk, Cultures, Salt, Microbial Enzymes}, Salt, Yeast Extract, Butter, Corn Oil, Olive Oil, Cream Powder, Sugar, Natural Flavorings], Wheat Flour, Salted Butter, Modified Cornstarch, Nisin Preparation, Salt, Black Pepper, Ground Nutmeg), Santa Fe Vegetable Blend (Corn, Black Beans [Water, Black Beans, Salt, Baking Soda, Sodium Carbonate, Sodium Tripolyphosphate], Green Peppers, Red Peppers), Onions, Hash Browns (Potatoes, Dextrose, Sodium Acid Pyrophosphate added to maintain color), Spinach, Butter, Basting Oil (Organic Sunflower Oil, Dried Parsley, Dried Thyme, Natural Garlic Flavor), Salt, Cracked Pepper Blend (Black Pepper, Garlic, Salt, Spices, Red Pepper, Sunflower Oil), Parsley.

Warnings

ALLERGENS: Contains Crustacean Shellfish (Shrimp), Milk, Wheat. Other allergens may be present due to shared preparation area.

Directions

Bake: Remove wrap, pour sauce over meal. Bake at 350F about 25 min or internal temp reaches 130F. Let rest for 2 min.

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