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Suggest a better description1. Under cold running water, remove the shells from the shrimp, leaving last tail section attached. Using a sharp, thin-bladed knife make a shallow cut lengthwise down the back of each shrimp and wash out the sand vein. If desired, the shrimp may be butterflied (cut lengthwise down the back of each shrimp, cutting almost completely through the shrimp, removing sand vein). 2. In a shallow, 2-quart, heat-resistant, non-metallic baking dish place butter, lemon juice, parsley flakes, garlic to taste and salt. 3. Heat, uncovered, in Microwave Oven 2 minutes. 4. Add shrimp and stir to coat well. If desired, sprinkle with paprika. 5. Heat, uncovered, in Microwave Oven 6 minutes. Stir shrimp occasionally. Cook just until shrimp are pink and tender. Do not overcook shrimp as they will become tough. Serves 3 to 4 Variation: If desired, lobster, scallops, crabmeat or any combi- nation of these may be substituted for shrimp. From _The New Deluxe Sharp Microwave Oven Cookbook_ Posted to MM-Recipes Digest V3 #325 Date: Tue, 26 Nov 1996 22:37:55 -0500 From: BobbieB1@aol.com
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 3 | ||
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Calories: 707 | ||
Calories from Fat: 566 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.9g | 84 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 292.7mg | 90 % | |
Sodium 247.6mg | 9 % | |
Potassium 387.3mg | 10 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.4g | ||
Protein 31.5g | 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: 707
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