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Suggest a better descriptionMelt butter in a large skillet. Add onion and cook quickly. Add shrimp and cook over high heat until shrimp are half-cooked. Add Pernod and flamb?. Add whipping cream and reduce by one-third. Add dill and small bits of butter/flour mixture until sauce is the consistency desired. Season to taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over rice. Yield: 4 servings. VINCENT W. FOSTER, JR. From
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 4 | ||
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Calories: 630 | ||
Calories from Fat: 573 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.7g | 85 % | |
Saturated Fat 39.8g | 199 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 242.1mg | 74 % | |
Sodium 445.1mg | 15 % | |
Potassium 152.3mg | 4 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.3g | ||
Protein 10.4g | 15 % | |
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: 630
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