Diablo Shrimp Recipe

Summary

Main Ingredient

Ingredients

 Dry white wine1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon
 Garlic2 Clove (10 gm), minced
 Worcestershire sauce2 Teaspoon
 Dry mustard1 Teaspoon
 Monosodium glutamate1 Teaspoon
 Salt1⁄2 Teaspoon
 Tabasco sauce1⁄4 Teaspoon
 Cooked cleaned jumbo shrimp2 Pound
 Butter2 Tablespoon
 Parsley1⁄4 Cup (4 tbs), chopped
 Lemon/1 tablespoon lemon juice1⁄2 , juiced
 Lemon slices6 , cut in half

Nutrition Facts

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

Directions

Blend wine and seasonings for marinade.
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.
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