Shrimp Benihana
Yield
5 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
shrimp
peeled, cleaned and deveined |
*
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
soy oil
|
* |
| 1 | teaspoon |
butter
melted |
|
| 1 | teaspoon |
heavy whipping cream
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| ½ | each |
lemon
juiced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
shrimp
peeled, cleaned and deveined |
*
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
soy oil
|
* |
| 5 | ml |
butter
melted |
|
| 5 | ml |
heavy whipping cream
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 0.5 | each |
lemon
juiced |
|
Directions
Heat griddle to about 350℉ (180℃).
Sprinkle peeled, cleaned and deveined shrimp with salt to taste.
Oil griddle with soybean oil.
Place shrimp on griddle and sauté about 3 minutes on each side.
Remove from griddle.
Mix melted butter with heavy cream. Cut shrimp into bite sized pieces and dot with mixture made from butter and heavy cream.
Sprinkle with parsley and return to griddle.
Cook 1 to 2 minutes longer.
Squeeze juice from half a lemon over the shrimp.
Remove from griddle. Serve with ginger sauce.
