We enjoyed this when the power went out last night. We still had gas. French bread, wine, shrimp; need I say more
1. Melt 2 Tbsp. of butter in a saute pan over medium high heat. Add garlic and shrimp to pan and saute together until the shrimp starts to turn pink. Add remaining ingredients, except for the 3 tbsp of butter. Keep the shrimp moving around in the pan so they cook evenly.
2. Allow liquid to reduce by half, then add the remaining butter. Keep stirring the sauce so the butter blends into it evenly.
3. Serve immediately with slices of warm, crusty French bread.
SERVES 4
The best part of this dish is the sauce and bread; the shrimp come second. Use fresh head-on shrimp if you can find them (remember to remove the eyes before cooking, as they will turn the sauce black). This dish was created by chef Jason Gronlund, the executive chef for Tabasco.
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Serving Size: 1 recipe (602g) | ||
Recipe Makes: 0 | ||
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Calories: 1597 | ||
Calories from Fat: 586 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.1g | 87 % | |
Saturated Fat 38.5g | 193 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 281.9mg | 87 % | |
Sodium 2853.4mg | 98 % | |
Potassium 713.9mg | 19 % | |
Total Carbohydrate 195.3g | 57 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 186.6g | ||
Protein 56.1g | 80 % | |
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: 1597
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