Rinse shrimp and set aside. In a large skillet over medium-high heat, combine 12 Tbl. butter, Worcestershire sauce, garlic, ginger, Creole seasoning, peppers and Tabasco.
When butter is melted, stir in white wine and shrimp. Cook 4 minutes or until shrimp are pink, turning occasionally to cook evenly.
Stir in 4 Tbl butter and juice of 1 lemon; cook until butter melts.
Serve in shallow soup bowls with French bread or over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (557g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 865 (71%)|
|Amt Per Serving||% DV|
|Total Fat 96.1g||128 %|
|Saturated Fat 59.4g||297 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 907.4mg||279 %|
|Sodium 1752.8mg||60 %|
|Potassium 1056.2mg||28 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 13.5g|
|Protein 73.4g||105 %|
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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: 1212
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