Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1014
Calories
52g
Protein
40g
Fat
109g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb large shrimp 450g
- 1/2 cup milk 125ml
- 1/4 tsp crumbled oregano 1ml
- 1/4 cup almond (coarsely chopped) 60g
- 1 egg
- 3/4 cup flour
- 1/4 tsp garlic, salt
- 1ml Vegetable Oil or margarine
Directions
1
Boil shrimp and remove outer shell. (15-20 minutes).
2
Slice each shrimp along vein, deeply enough to lay out flat (Butterfly fashion).
3
Beat together egg, milk, flour and seasoning until smooth.
4
Dip each shrimp in batter. Drain and spread in a single layer on a tray. Sprinkle almond if used.
5
Chill before frying. (1-2 hours) (Optional).
6
Heat fat to 370 F. Fry shrimps until brown. Deep or shallow frying.
7
Drain on absorbent paper. Serve hot.
8
Category:Belizean Recipes
9
Category:Belizean Meat Dishes
Recipe sourced from
fandom