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4 servings
suggest servings
| 1 | pound | shrimp | fresh, jumbo sized |
| 1/2 | cup | butter | or margarine |
| 2 | tablespoons | lemon juice | |
| 2 | tablespoons | parsley flakes | dried |
| 1-2 | each | garlic cloves | crushed |
| 1/2 | teaspoon | salt | |
| 1 | x | paprika | optional |
Under cold running water, remove the shells from the shrimp, leaving last tail section attached. Using a sharp, thin-bladed knife make a shallow cut lengthwise down the back of each shrimp and wash out the sand vein. If desired, the shrimp may be butterflied (cut lengthwise down the back of each shrimp, cutting almost completely through the shrimp, removing sand vein).
In a shallow, 2-quart, heat-resistant, non-metallic baking dish place butter, lemon juice, parsley flakes, garlic to taste and salt. Heat, uncovered, in Microwave Oven 2 minutes. Add shrimp and stir to coat well. If desired, sprinkle with paprika. Heat, uncovered, in Microwave Oven 6 minutes. Stir shrimp occasionally. Cook just until shrimp are pink and tender. Do not overcook shrimp as they will become tough.
Serves 3 to 4 Variation: if desired, lobster, scallops, crabmeat or any combination of these may be substituted for shrimp.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 15.0g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 282mg | 94% |
| Sodium 715mg | 30% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 24.0g | 49% |
| Vitamin A | 20% | Vitamin C | 12% | |
| Calcium | 6% | Iron | 23% |
* 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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General:Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of s...
This recipe is very close and almost as good as what is served at a local resturant here called Richard's. I'll make it again sometime.
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