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Suggest a better descriptionIn a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes. Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it saute the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered. Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving. Serves 2. Gourmet December 1990
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Serving Size: 1 Serving (629g) | ||
Recipe Makes: 1 | ||
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Calories: 2298 | ||
Calories from Fat: 1880 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 208.9g | 279 % | |
Saturated Fat 131.6g | 658 % | |
Monounsaturated Fat 54g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 677.2mg | 208 % | |
Sodium 180.3mg | 6 % | |
Potassium 513mg | 13 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 32.7g | ||
Protein 20g | 29 % | |
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: 2298
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