Try this Grilled Shrimp with Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionToss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If its too thick, thin with a little more water. Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil. Serve on a large platter. Yield: 12 buffet servings Recipe by: TASTE SHOW #TS4755
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Serving Size: 1 Serving (1055g) | ||
Recipe Makes: 1 | ||
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Calories: 1168 | ||
Calories from Fat: 259 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 1361.9mg | 419 % | |
Sodium 4076.6mg | 141 % | |
Potassium 2794.1mg | 74 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 28.5g | ||
Protein 189g | 270 % | |
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: 1168
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