A great summer shrimp dish cooked on the BBQ and finished in a buttery sauce, marries well with a loaf of french bread for dipping.
Heat the grill to high.
Place a large high-sided saute pan on the grates of the grill. Add the butter, pepper, salt, lime juice, hot sauce, Worcestershire and thyme and cook until the butter has melted and the mixture begins to simmer.
While the butter mixture is melting, toss the shrimp with the oil and lightly season with salt and pepper then place on the grill in an even layer. Grill for 20 to 30 seconds per side then transfer to the butter mixture, stir to combine and cook until the shrimp are just cooked through, 4 to 5 minutes. Remove from the heat and stir in the parsley.
While shrimp is cooking, split bread in half, sprinkle with olive oil and salt and pepper, and place on grill, cut side down, for 1 to 2 minutes until toasted.
Serve shrimp with the grilled bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 5 | ||
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Calories: 743 | ||
Calories from Fat: 389 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 24.5g | 123 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 370mg | 114 % | |
Sodium 1241.6mg | 43 % | |
Potassium 561.8mg | 15 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 41.8g | ||
Protein 45g | 64 % | |
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: 743
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