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Ingredientes
- 1/2 c. Butter or possibly margarine,softened
- 1 Tbsp. Chopped shallots(heaping)
- 1/4 tsp Paprika
- 1/8 tsp Salt
- 1/2 tsp Lemon juice Flour
- 1/2 x Juice of lemon
- 2 Tbsp. Chopped fresh parsley
- 4 x Cloves garlic,chopped
- 1/8 tsp Cayenne pepper
- 2 tsp Pernod
- 1 1/2 lb Shrimp,shelled and deveined Extra virgin olive oil
- 3/4 c. Dry white wine
Direcciones
- 1. Cream butter with wooden spoon for several min.
- 2. Add in parsley, shallots, garlic, seasonings, Pernod and 1/2 tsp. lemon juice; mix well and set aside.
- 3. Coat shrimp with flour.
- 4. Heat extra virgin olive oil in large skillet; shake flour from shrimp and add in shrimp to skillet.
- 5. Saute/fry shrimp very quickly, about 3 min; when they start to turn pink, cook them on other side.
- 6. Drain oil from skillet.
- 7. Add in 1/2 c. lemon juice and the wine and shake pan briefly over heat, about 1 minute.
- 8. Add in reserved garlic butter and toss shrimp quickly with wooden spoon.
- 9. When butter is melted, serve shrimp immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 153 | 54% |
| Total Fat 17.34g | 22% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 328mg | 14% |
| Potassium 265mg | 8% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.29g | 0% |
| Protein 23.41g | 37% |
