RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2737
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| Recipe Name: |
Garlic and Parsley Butter Shrimp |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2015-03-03
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$2.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup parsley, flat-leaf
1 to taste salt and pepper
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Directions:
Preheat oven to 425 F degrees.
In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
Place skillet in oven and bake for about 20 minutes or until shrimp turns slightly pink and hot and bubbly.
Drizzle with lemon juice and serve. |
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| Nutrition per Serving: |
| Calories: |
211 |
Total Carbs: |
4.0 |
Net Carbs: |
2.5 |
| Cholesterol: |
156.1 |
Fat: |
15.1 |
Protein: |
20.36 |
| Fiber: |
1.43 |
Sodium: |
225.38 |
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