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Diablo Shrimp Recipe
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Cooked cleaned jumbo shrimp||2 Pound|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Lemon/1 tablespoon lemon juice||1⁄2 , juiced|
|Lemon slices||6 , cut in half|
Serving size: Complete recipe
Calories 1267 Calories from Fat 306
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 18.1 g90.4%
Trans Fat 0 g
Cholesterol 1833.7 mg611.2%
Sodium 4664.8 mg194.4%
Total Carbohydrates 20 g6.6%
Dietary Fiber 4.2 g16.8%
Sugars 3.1 g
Protein 192 g384.8%
Vitamin A 82.2% Vitamin C 187.3%
Calcium 46.9% Iron 170.1%
*Based on a 2000 Calorie diet
Pour over shrimp and marinate for several hours or overnight.
Thoroughly drain shrimp, reserving marinade.
Melt butter in blazer pan of Oster Electric Chafing Dish at high, add reserved marinade and cook, stirring occasionally, until reduced to about 2 tablespoons.
Add shrimp and heat about 2 minutes, stirring constantly to coal shrimp.
Sprinkle on parsley and lemon juice, stir lightly.
Garnish with lemon slices around inside of blazer pan.
Place over hot water bath and keep warm at MED for serving.