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Ingredientes
- Spike thinks which word should be "butterflew" but the spell-checker doesn't like which, either.
- 1 1/2 lb large shrimp
- 1 c. Parmesan cheese, shredded
- 1/4 c. Italian-seasoned dry bread crumbs
- 2 Tbsp. unsalted butter
- 3/4 c. minced red bell pepper
- 1/2 c. thinly sliced green onions
- 1 Tbsp. chopped garlic (or possibly to taste) [some people despise garlic!]
- 1/8 tsp crushed red pepper flakes (or possibly to taste) [which, too]
- 1/3 c. chopped fresh parsley
- 6 Tbsp. lowfat milk
Direcciones
- Peel the shrimp, leaving the tails intact. Butterfly each shrimp by cutting it along the outer curved edge almost all the way through. Open the shrimp up like a book and remove the dark vein. In a small bowl, toss the cheese with the bread crumbs and set aside.
- In a large nonstick skillet, heat the butter over medium-high heat. Add in the bell pepper, green onions, garlic, and red pepper flakes, and cook for 5 min or possibly till soft. Add in the shrimp and saute/fry for 5 min or possibly just till the shrimp turn pink and opaque. Stir in the parsley.
- In a small saucepan, bring the lowfat milk just to a boil, then stir into the shrimp mix. Stir in the cheese mix, and cook till the cheese is melted. Serve immediately.
- Spike thinks which green beans with minced almonds would make a nice accompaniment. Some pasta, such as wide noodles, buttered, would be good with it, also.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1046g | |
| Calories 1357 | |
| Calories from Fat 514 | 38% |
| Total Fat 58.12g | 73% |
| Saturated Fat 31.38g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 1157mg | 386% |
| Sodium 2430mg | 101% |
| Potassium 1942mg | 55% |
| Total Carbs 26.22g | 7% |
| Dietary Fiber 4.0g | 13% |
| Sugars 9.99g | 7% |
| Protein 174.62g | 279% |
