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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (367g) Recipe makes 4 servings |
||
| Calories 287 | ||
| Calories from Fat 66 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 352mg | 117% | |
| Sodium 361mg | 15% | |
| Potassium 556mg | 15% | |
| Total Carbohydrate 7.1g | 2% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 0.7g | ||
| Protein 47.0g | 94% | |
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Pepper Shrimp
By: Derf
Sep 25, 2001
Very basic and good because it can be eaten as is, dipped in seafood sauce, as an appy or added to other dishes, good in a plain spinich/mushroom/tomato salad with lemon/parmesan cheese/ balsamic vinagar / parsley dressing. From a Safeway advertisement 1996
SERVES 4
Ingredients
- 2 lbs jumbo shrimp, peeled
- 2 tablespoons freshly ground black pepper
- 1 tablespoon butter
- 2 cups cold water
- 2 tablespoons paprika
- 1 lemon, juice of
Directions
1
Place shrimp, 1 1/2 tbsp black pepper and lemmon juice in a saucepan.2
Add butter, water and half of the paprika.3
Stir and cover pan Bring to a boil.4
Remove saucepan from heat and turn shrimp over Let stand in hot liquid for 3 or 4 minutes.5
Drain shrimp and transfer to bowl.6
Add remaining pepper and paprika, mix well.
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- Course > Appetizers
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- Cuisine > North American > United States > Western
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Ciocia Laura
On Mar 25, 2005
Interesting spicy/lemony layered flavour. i wasn't sure which type of paprika to use. i had hot Hungarian paprika in the house and used that. i also grated the lemon zest of a little extra "zing" and, of course, freshly ground the pepper.
From: ZeRic
On Jul 7, 2003
this recipe was pretty good, may have been my fault the shrimp was a little rubbery.
From: Miss Annie
On Apr 10, 2003
A wonderful way to cook shrimp. I served our beautiful warm, pink shrimp with just the right amount of seasoning to make the flavor robust and zesty with lemon wedges as an appetizer. This was so easy, and so tasty. Thanks so much for sharing this recipe, a great way to serve shrimp.
From: Tebo
On Feb 25, 2002
I love shrimp. I bought cooked jumbo shrimp. I followed the recipe except I did not add any water. The pepper, paprika, butter and lemon juice warmed these up to a tasty delight. Thank you again Dorothy.
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