To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 2|
|Calories from Fat: 345 (50%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 144.5mg||44 %|
|Sodium 307.3mg||11 %|
|Potassium 670.4mg||18 %|
|Total Carbohydrate 73.7g||22 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 64g|
|Protein 19g||27 %|
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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: 696
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