Try this Too Hot Tamales Pickled Shrimps recipe, or contribute your own.
Suggest a better descriptionEMERIL LIVE SHOW #EMIA29 Season the shrimp all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the olive oil in a large skillet over high heat. Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes. With a slotted spoon, transfer to a plastic or glass container. Add the remaining oil and the remaining ingredients except the garnishes to the skillet. Season to taste with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes. Pour the vinegar mixture over the shrimp. Cover and chill overnight. Serve on baby lettuce leaves, and garnish with the radishes and green olives. Yield: 4 to 6 servings Recipe from Cooking with Too Hot Tamales by Mary Sue Milliken and Susan Feniger; Published by William Morrow, 1997 Posted to recipelu-digest by molony
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Serving Size: 1 Serving (742g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 291 | ||
Calories from Fat: 193 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.1mg | 1 % | |
Potassium 318.4mg | 8 % | |
Total Carbohydrate 15.3g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 11.7g | ||
Protein 3.6g | 5 % | |
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: 291
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