Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | 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
- 1 1/2 pound butter
- 1 teaspoon rosemary
- 1 teaspoon leaf oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon red pepper
- 8 cloves garlic, chopped
- 4 bay leaves
- Juice of 1 lemon
- 12 large shrimp, heads on (16 to 20 to the pound)
Directions
Melt butter in a large saucepan and add all ingredients, except shrimp.
Cook over medium heat for approximately 5 minutes.
Add shrimp and saute for 4 minutes on each side.
Remove from heat and ladle butter sauce over shrimp.
Garnish with fresh parsley and three slices of lemon.
Serve with French bread and salad for a classic New Orleans delight.
Category:Fijian Recipes
Category:Fijian Meat Dishes