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Shrimp San Giusto Recipe
|Large shrimp||1 Pound, uncooked|
|Lemon juice||3 Tablespoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Onion slice||1 (Thick Slice)|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Finely chopped parsley||1 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Large, peeled, seeded, and chopped|
Serving size: Complete recipe
Calories 1309 Calories from Fat 390
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 12.2 g61.2%
Trans Fat 0 g
Cholesterol 532.3 mg177.4%
Sodium 3777.1 mg157.4%
Total Carbohydrates 138 g46.1%
Dietary Fiber 10.4 g41.5%
Sugars 15.6 g
Protein 86 g171.8%
Vitamin A 49.3% Vitamin C 116.6%
Calcium 21.2% Iron 45.4%
*Based on a 2000 Calorie diet
Clean and devein shrimp.
Place cleaned shrimp in a bowl with salt, pepper, and a bay leaf; drizzle with lemon juice.
Set shrimp aside to marinate 1 hour.
To make fish stock, place shrimp shells in a saucepan with water, a bay leaf, onion slice, salt, pepper, thyme, and oregano.
Cover and simmer 30"minutes; strain.
Heat olive oil and butter in a skillet.
Add chopped onion, garlic, and parsley; cook until soft.
Coat marinated shrimp with flour, add to skillet with vegetables, and cook until lightly browned on both sides.
Add wine and simmer until it is almost evaporated.
Stir in tomato and 1/2 cup or more of the strained fish stock.
Simmer 15 to 20 minutes, or until the sauce is desired consistency.