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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | 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
- 3 lb. jumbo shrimp
- 1 c. unsalted butter
- 1/3 c. chopped green onions
- 4 garlic cloves, crushed
- 1/2 c. dry white wine
- 3 tbsp. fresh lemon juice
- 1/3 c. fresh chervil, finely chopped
- Salt
- Freshly ground black pepper
Directions
Melt butter in a large, heavy pan over low heat.
Saute green onions and garlic in butter until onions are tender.
Add shrimp and cook, stirring frequently, 3-5 minutes or until shrimp are opaque.
Remove shrimp with a slotted spoon and keep warm in oven set at lowest setting.
Add remaining ingredients to butter mixture and simmer 3-5 minutes.
Pour over shrimp and serve immediately.