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| 1 1/2 | pounds | shrimp | cleaned |
| 1 1/2 | cups | chicken bouillon | |
| 1/2 | cup | red vinegar | |
| 1 | each | onion | sliced |
| 2 | teaspoons | dry mustard | |
| 1 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 1/2 | teaspoon | thyme |
Combine all ingredients in a sauce- pan.
Bring to a boil; Reduce heat and simmer till shrimp turns pink.
Remove and allow to cool, then chill.
Drain off liquids. Serve with lemon slices and parsley.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 628mg | 26% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 1.0g | |
| Protein 25.0g | 49% |
| Vitamin A | 5% | Vitamin C | 7% | |
| Calcium | 6% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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If you were a leprechaun what would use for an umbrella? I'll bet you never pondered that one huh? ...
I will try this version, the one I have calls for orzo which tends to take up all the broth.
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