SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
« Back |
Print 
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Garlic-and-Herb Shrimp Saute
Makes: 4
servings
Start to Finish
25 mins
Ingredients
- 1 1/2 pounds fresh or frozen large shrimp in shells
- 1/3 cup thinly sliced leek (1 medium) or thinly sliced green onions (3)
- 1/2 teaspoon dried basil, oregano, or tarragon, crushed
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons dry white wine or dry sherry
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon snipped fresh parsley
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook and stir shrimp, leek, basil, and garlic in hot oil over medium heat for 2 to 4 minutes or until shrimp are opaque. Carefully add sherry, lemon juice, salt, and pepper to skillet. Cook and stir just until heated through. Stir in parsley.
3. Makes 4 servings
Nutrition Facts
(Garlic-and-Herb Shrimp Saute)
- Servings Per Recipe 4,
- cal. (kcal) 211,
- Fat, total (g) 9,
- chol. (mg) 194,
- sat. fat (g) 1,
- carb. (g) 4,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- pro. (g) 26,
- vit. A (IU) 389,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 337,
- Potassium (mg) 259,
- calcium (mg) 81,
- iron (mg) 3,
- Very Lean Meat () 4,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.