Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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
- 50-60 medium size shrimp, peeled and deveined. Always at their best when fresh. If frozen, thaw quickly under running tap water. If canned, drain. In all cases, rinse in tap water and set on paper towel to drain excess moisture.
- 1/2 cup white wine
- 1/2 teaspoonful ground garlic
- 1 teaspoonful of parsley flakes
- 1/3 teaspoonful ground oregano
- 1/3 teaspoonful ground Italian Red Pepper
Directions
Blend all the ingredients together. If possible, use the same dish for cooking and serving, to preserve the light gravy.
If you have time to spare, allow the shrimp to marinate in the mixture for about four hours, covered, in your refrigerator. Marination works wonders for this dish.
Microwave for about 4 minutes on HIGH or cook in the range over medium to medium high heat for about eight minutes. Stir at least once throughout the cooking process. Shrimp are ready to eat when their color is paper white and you can no longer see through their skins.
Microwave for about 4 minutes on HIGH or cook in the range over medium to medium high heat for about eight minutes. Stir at least once throughout the cooking process. Shrimp are ready to eat when their color is paper white and you can no longer see through their skins.
Category:Puerto Rican Recipes
Category:Puerto Rican Snacks