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Suggest a better descriptionPeel shrimp, leaving the last section of shell and tail intact. Butterfly shrimp by cutting along outside curve almost through; remove vein. flatten shrimp and set aside. Combine flour, sugar, salt, egg, water , and 2 tablespoons oil; beat until smooth. Dip shrimp into batter, and fry in deep hot oil until golden. Yield: 4 to 6 servings. NOTES : Submitted by Mrs. Debra Lancaster, Hawkinsville, Georgia. Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 | ||
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Calories: 414 | ||
Calories from Fat: 90 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 393.4mg | 121 % | |
Sodium 746.7mg | 26 % | |
Potassium 479.5mg | 13 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 26.3g | ||
Protein 50.2g | 72 % | |
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: 414
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