South of the border shrimp dinner, found in the Junior League of North Little Rock's RAVE REVIEWS, 1982, submitted by Gonzales' & Gertrude's of Memphis, TN
Stir the oil and garlic together and pour a small amount onto a hot grill or skillet. Stir in the pimiento and onion into garlic mixture. Shrimp should be placed on the grill back and standing up. Baste the shrimp with the oil mixture and cook for approximately 5 minutes. Serve the shrimp on a bed of Mexican rice.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1563 | ||
Calories from Fat: 1539 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171g | 228 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 122.6g | ||
Polyunsanturated Fat 29.5g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 71.4mg | 2 % | |
Potassium 182mg | 5 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.5g | ||
Protein 9.3g | 13 % | |
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: 1563
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