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4 servings
suggest servings
| 5 | tablespoons | mayonnaise | |
| 2 | tablespoons | dijon mustard | |
| 1 | tablespoon | parsley leaves | fresh ,chopped |
| 1 | tablespoon | lemon juice | |
| 1/8 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 1/2 | cup | bread crumbs | |
| 1/2 | teaspoon | tarragon leaves | |
| 1 | pound | shrimp | peeled, deveined |
Preheat broiler. Line broiler pan with aluminum foil. Spray foil with vegetable cooking spray.
In a small bowl, combine mayonnaise, mustard, parsley, lemon juice and tabasco sauce. Mix well. One a sheet of waxed paper, combine bread crumbs and tarragon. Mix well. Dip shrimp in mayonnaise mixture, turning to coat. Dredge shimp in bread crumb mixture, turning to coat and patting so crumbs adhere. Place shrimp on prepared pan. Broil 4 inches from heat, turning once, until golden brown, about 5 minutes.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 567mg | 24% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 26.0g | 52% |
| Vitamin A | 7% | Vitamin C | 9% | |
| Calcium | 8% | Iron | 24% |
* 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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At Thanksgiving, I will make this recipe again, I tried this recipe last weekend with my friends, all of them loved these roots vegetables, using red wine to braise them, adding fantastic flavor, I already gave this recipe to my friends, good recipe to share.
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