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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 6 servings |
||
| Calories 492 | ||
| Calories from Fat 307 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.1g | 52% | |
| Saturated Fat 20.1g | 100% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 311mg | 103% | |
| Sodium 947mg | 39% | |
| Potassium 338mg | 9% | |
| Total Carbohydrate 11.9g | 3% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.3g | ||
| Protein 32.9g | 65% | |
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By: ratherbeswimmin'
By: Derf
Shrimp Destin
By: ratherbeswimmin'
May 21, 2002
Southern Living
SERVES 6
Ingredients
- 1/4 cup chopped green onion
- 2 teaspoons minced garlic
- 1 cup butter or margarine
- 2 lbs large shrimp, peeled and deveined
- 2 teaspoons lemon juice
- 2 tablespoons white wine
- 1 teaspoon salt
- fresh coarse ground black pepper
- 1 teaspoon dried dill
- 1 teaspoon chopped fresh parsley
- 3 French rolls, split lengthwise and toasted
Directions
1
Saute green onions and garlic in butter until onions are tender.2
Add shrimp, lemon juice, white wine, salt, and pepper; cook over medium heat about 5 minutes, stirring occasionally.3
Stir in dillweed and parsley.4
Spoon shrimp mixture over toasted rolls, serve immediately.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Clifford Boren
On Feb 14, 2009
Delicious, ratherbe! Well done. I made more sauce than called for to have something to mop up.
From: FloridaGrl
On May 16, 2007
I made this for our anniversary dinner--it was AMAZING!! Thanks for posting!!
From: Jill Jump
On Jul 7, 2005
My husband went absolutely nuts over this! I made it exactly as written, and it was PERFECT! A definite keeper!
From: LSU Tiger
On Oct 29, 2004
Excellent! Very easy and simple. My wife said this was a definite keeper. I did use lime instead of lemon and squeezed additional lime over before eating. I also used more garlic and used the French bread to mop up the butter sauce. Instead of salt and pepper, I used Tony Chachere's seasoning. Just delicious.
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