Prepare fried garlic in a heavy, 10-inch skillet. Heat the vegetable oil over high heat until the oil is shimmering but not smoking.
Add garlic, reduce heat to medium-low and cook, stirring often, 10 to 15 minutes or until golden brown. (Be careful not to burn it.)
Remove garlic from the oil with a slotted spoon. Strain through a fine strainer and drain on paper towels.
In a small saucepan, melt the butter over medium heat. Add the sliced garlic, reduce heat to low and keep warm on top of the stove. Do not brown the garlic.
In a nonreactive skillet or sauté pan, heat the olive oil over medium-high heat and sauté the shrimp until they curl and turn pink, about 4 to 5 minutes.
Divide the shrimp among six dinner plates and spoon the warm garlic butter sauce over each serving.
Sprinkle with fried garlic and chopped parsley. Serve with white rice.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 557 (75%)|
|Amt Per Serving||% DV|
|Total Fat 61.9g||82 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 31.5g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 61mg||19 %|
|Sodium 167.3mg||6 %|
|Potassium 116.6mg||3 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 41.4g|
|Protein 4.5g||6 %|
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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: 738
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