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In a small bowl blend together the paprika, hot sauce, tomato paste, salt, cayenne pepper, and sherry. Reserve. Warm the olive oil in a heavy skillet over high heat and saute the garlic until fragrant, usually about a minute or two. Add the shrimp to the skillet and toss to coat. Add the reserved spice mixture, and toss to blend. Cook until the shrimp are pink, and serve warm from the skillet. Great with rice or pasta.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 225 | ||
Calories from Fat: 82 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 311mg | 11 % | |
Potassium 382.6mg | 10 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.4g | ||
Protein 24.1g | 34 % | |
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: 225
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