Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1Â 1/2 lb Shell-on shrimp, uncooked
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Soy sauce
- 2 Tbsp. Barbecue sauce
- 2 tsp Worcestershire sauce
- 2 x Garlic cloves, chopped
- 1 x Heads Romaine, washed (1 to 2)
- 1Â 1/2 c. Fresh bread cubes, up to 2
- 1 x Garlic clove, chopped
- 2 Tbsp. Melted butter
- 2 Tbsp. Extra virgin olive oil
- 1 c. Shredded Parmesan cheese
- 1/3 c. Extra virgin olive oil
- 3 Tbsp. Lemon juice
- 1Â 1/2 Tbsp. Red wine vinegar
- 1/2 tsp Salt
- 1/8 tsp Cracked black pepper
Direcciones
- Peel and devein shrimp, retaining tails, if you like. Set aside. Combine 1/4 c. extra virgin olive oil, soy sauce, barbecue sauce, Worcestershire sauce and garlic.
- Brush shrimp with sauce and broil, turning once till done, 3 min per side.
- Croutons: Saute/fry bread cubes and chopped garlic in 2 Tbsp, each, butter and extra virgin olive oil, over medium-low heat, till browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 degree oven, stirring occasionally as they brown.
- Salad Dressing: Combine 1/3 c. extra virgin olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 c.; toss with dressing.
- To Serve: Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp.
- * Packaged, seasoned croutons may be used.*REF: Shrimp Recipes 11-Apr-98
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 500 | |
| Calories from Fat 323 | 65% |
| Total Fat 36.56g | 46% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1124mg | 47% |
| Potassium 140mg | 4% |
| Total Carbs 32.78g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.07g | 2% |
| Protein 11.17g | 18% |
