Butterflied Bayou Shrimp Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Medium shrimp1 Pound, uncooked (in shells)
 Butter1⁄4 Cup (4 tbs)
 Vegetable oil1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Barbecue sauce2 Tablespoon
 Bay leaf1 , crumbled
 Garlic1 Clove (5 gm), crushed
 Dried basil leaves1⁄2 Teaspoon
 Rosemary leaves1⁄2 Teaspoon, dried
 Paprika1⁄2 Teaspoon
 Red peppers1⁄2 Teaspoon, crushed

Nutrition Facts

Serving size: Complete recipe

Calories 1439 Calories from Fat 964

% Daily Value*

Total Fat 109 g168%

Saturated Fat 37.7 g188.4%

Trans Fat 0 g

Cholesterol 810.4 mg

Sodium 1277.3 mg53.2%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.9 g11.5%

Sugars 6.5 g

Protein 94 g188%

Vitamin A 84.1% Vitamin C 56.8%

Calcium 33.5% Iron 73.8%

*Based on a 2000 Calorie diet

Directions

Butterfly shrimp by cutting lengthwise down back, not cutting all the way through.
Do not remove shell.
In a large skillet, melt butter or margarine; add shrimp.
Saute 3 to 4 minutes until shrimp begin to turn pink.
Add remaining ingredients.
Simmer over low heat 3 to 4 minutes, stirring occasionally.
Cover and let stand about 5 minutes.
Spoon shrimp and sauce into a large serving bowl.
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