Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
436
Calories
30g
Protein
13g
Fat
52g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 tablespoons butter
- 1 1/2 pounds peeled, deveined raw large shrimp
- 2 cloves garlic, minced
- 1/2 teaspoon oregano leaves, crushed
- salt and ground red pepper to taste
- 1/2 cup dry vermouth
- 2 teaspoons lemon juice
- 3 cups hot cooked rice
- =
Directions
1
Melt butter in large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes, turning to lightly brown evenly. Add garlic, oregano, salt, red pepper and vermouth. Lower heat to simmer and cook 2 to 3 minutes or until shrimp are tender. Add lemon juice and adjust seasonings, if necessary. Serve over fluffy rice.
Recipe sourced from
fandom