Try this Shrimp San Paulo recipe, or contribute your own.
Suggest a better descriptionCombine all the marinade ingredients except zest in a bowl. Add shrimp; marinate for 30 minutes. In a skillet, heat the 2 tb. of olive oil, add scallions and saute until softened. Add drained shrimp and saute quickly for 2 to 3 minutes, until shrimp become firm and turn pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter. Add reserved marinade to skillet. Cook over high heat for 3 to 5 minutes, until marinade is reduced by half. Pour over shrimp. Garnish with cilantro leaves. Serve over rice. Recipe from 1994 "Shepherds Garden Seeds Catalog," pg. 40. Posted by Cathy Harned.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 31 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 61mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.5g | ||
Protein 0.4g | 1 % | |
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: 47
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