RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 869
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| Recipe Name: |
Broiled Shrimp with Parsley-Citrus Butter |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.36
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| 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:
0.5 Teaspoon curry powder, sweet
1.5 Teaspoons tabasco
2 Tablespoons oil, olive
3 Tablespoons parsley, flat-leaf chopped
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Directions:
Preheat the broiler. Lightly oil a medium-roasting pan.
In a small bowl, blend the curry powder and 1 teaspoon of Tabasco. Add the egg and beat thoroughly. Place the breadcrumbs in a separate small bowl.
Dip the shrimp first in the egg mixture, then in the breadcrumbs, coating them evenly. Arrange them in a single layer in the prepared roasting pan, leaving space between them. Drizzle the breaded shrimp with the oil and dot with 4 tablespoons of the butter.
Broil the shrimp, turning once, for 7 minutes, or until cooked through and golden. Transfer the shrimp to a platter and cover loosely with foil to keep warm.
Place the roasting pan on top of the stove over low heat. Add the lime and orange juices, orange zest, parsley, honey, salt and remaining Tabasco. Add the remaining 6 tablespoons of butter a piece at a time, stirring well to incorporate each piece.
Serve with the sauce on the side. |
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| Nutrition per Serving: |
| Calories: |
663 |
Total Carbs: |
33.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
310.8 |
Fat: |
40.6 |
Protein: |
40.20 |
| Fiber: |
2.30 |
Sodium: |
524.47 |
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