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Suggest a better descriptionShell and devein the shrimp, making a long cut down the backs to spread open or butterfly. Soak in milk, to cover, for about 15 minutes, Drain and dry on paper towels, then lightly dredge with 3 tablespoons of flour, salt and pepper. Heat oil in a skillet and fry the shrimp, a few at a time, for about 2 minutes, or until lightly browned. Drain on paper towels and keep warm. Set aside. Combine the wine, shallots, and garlic in a large shallow pan and bring to a boil. Reduce the liquid to 1 cup. Add shrimp, and boil at high heat for 1 minute. Remove from heat and sprinkle with remaining flour, stirring until blended. Return to heat, add lemon juice and butter and cook just until the butter is melted. Sprinkle with chopped parsley. Serve at once.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 6 | ||
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Calories: 204 | ||
Calories from Fat: 143 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 62.8mg | 19 % | |
Sodium 135.4mg | 5 % | |
Potassium 84mg | 2 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.8g | ||
Protein 4.3g | 6 % | |
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: 204
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