This is a signature Creole dish from New Orleans. The peels are left on the shrimp so they can add flavor to the lush buttery-peppery sauce. The bread is a must to sop up the extra sauce.
Combine the first 11 ingredients (dressing through garlic) in a large non-stick skillet. Bring to boil, add shrimp and cook 7 minutes stirring occasionally. Add wine and cook one minute or until shrimp are done. Serve with bread and lemon wedges.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 232 | ||
Calories from Fat: 63 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 240mg | 74 % | |
Sodium 406.9mg | 14 % | |
Potassium 516.2mg | 14 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 8.6g | ||
Protein 31.7g | 45 % | |
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: 232
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