Try this Cane-Charred Shrimp recipe, or contribute your own.
Suggest a better descriptionCombine the oil, cane syrup, wine, shallot, lemon juice, Tabasco, rosemary, and thyme in a shallow dish. Thread the shrimp onto the rosemary sprigs and marinate for 15 to 20 minutes in the mixture. Remove the sprig skewers and place them on the grill until the shrimp are lightly charred, about 2 minutes. Move them to medium heat to finish cooking, about 4 to 8 minutes. Arrange the skewers on the arugula and garnish with the lemon slices. Serves 4. Recipes from Grilling With Chef George Hirsch by George Hirsch (William Morrow and Company, Incup, copyright 1994 by George Hirsch). Recipe by: Good Morning America
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 1 servings | ||
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Calories: 525 | ||
Calories from Fat: 490 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.4g | 73 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 8mg | 0 % | |
Potassium 185.1mg | 5 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 7.4g | ||
Protein 1.4g | 2 % | |
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: 525
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