Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 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
- 2 pounds large, unshelled raw shrimp
- 1/2 cup butter
- 1/2 cup salad oil
- 1/4 cup chopped parsley
- 6 cloves garlic crushed
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ cup fresh lemon juice
Directions
Rinse shrimp and remove shells. Devein shrimp and leave tail on.
Wash under cold running water, drain and pat dry with paper towels.
Melt butter in shallow broiler pan.
Add salad oil, 2 tablespoons parsley, garlic, salt, cayenne pepper and lemon juice.
Mix well. Add shrimp and toss in butter mixture to coat well.
Arrange in a single layer in pan. Broil 4-5 inches from heat 5 minutes.
Turn and broil 5-10 minutes longer or until lightly brown.
Remove shrimp to serving platter. Pour garlic mixture over all.
Sprinkle with remaining chopped parsley.