Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while. Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan. The gradually add the remaining chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real lemon), and wine. Sprinkle with parsley flakes before serving over rice.
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|Serving Size: 1 Serving (892g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 433 (81%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 1123.6mg||39 %|
|Potassium 974mg||26 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 14.8g|
|Protein 8g||11 %|
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Calories per serving: 536
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