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Skewered Shrimp With Garlic Butter Sauce Recipe
|Medium shrimp||2 Pound|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced / pressed|
|Minced parsley||3 Tablespoon|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 2775 Calories from Fat 1908
% Daily Value*
Total Fat 216 g332.5%
Saturated Fat 76.2 g381%
Trans Fat 0 g
Cholesterol 1622.7 mg
Sodium 1385.3 mg57.7%
Total Carbohydrates 19 g6.2%
Dietary Fiber 1.9 g7.7%
Sugars 1.3 g
Protein 188 g375.3%
Vitamin A 165.3% Vitamin C 160.8%
Calcium 59.1% Iron 141.9%
*Based on a 2000 Calorie diet
Pull gently up through back, lifting and pulling out vein (if present, it can be seen).
Repeat along back in several spots if vein breaks.
Impale 8 to 10 shrimp close together, on 2 parallel thin wooden skewers: put one skewer through thick section of shrimp, other through tail section to hold shrimp flat.
Repeat with remaining shrimp.
Melt butter in a pan.
Add oil, garlic, and parsley; heat just until bubbling, then remove sauce from heat.
Place skewered shrimp on a rack in a pan; brush generously with garlic sauce.
Broil shrimp 4 inches from heat until they turn bright pink (about 4 minutes).
Baste at least once with garlic sauce.
Turn and broil on other side for about 3 minutes or until shrimp feel firm when pinched; baste once. (Or place skewers on a greased grill about 6 inches above a solid bed of low glowing coals.
Cook and baste as directed for broiled shrimp.) Arrange shrimp on a serving tray.
Heat remaining garlic sauce to bubbling, add lemon juice, and pour into individual serving containers.
Dip shrimps into garlic sauce to eat.