Sautéed shrimp with Creole seasoning and a dash of lime? You'll think you've died and gone to heaven. Remember to hire a bouncer to work the kitchen door - everyone will be rushing in to find out what smells so good.
00:10
00:20
00:30
cal
166kcal
High fat
14g
High sat-fat
6g
High chol
97mg
High sodium
1513mg
Low carbs
3g
Serving size
104g
Calories from fat
126kcal
Fiber
1g
Protein
9g
Sugar
1g
Ingredients
- 60 jumbo shrimp , shelled and deveined
- 5 large cloves minced garlic
- 2 tablespoons Creole seasoning
- 1/2 red bell pepper , finely chopped
- 60 grs melted butter
- 2 tablespoons vegetable oil
- Juice of 1 lime
- 3 tablespoons dehydrated parsley ( or 3 tablespoons fresh parsley , finely chopped )
Directions
- Melt Butter
- In a bowl mix together butter, minced garlic, Creole seasoning mix, chopped red bell pepper, , lime juice, parsley.
- Toss in the shrimp and mix well until shrimp is properly covered in the mix. Let stand 10 mins.
- Heat skillet on high with 1 tablespoon of vegetable oil. Toss in half the shrimp and sautée until shrimp curl and are bright pink.
- Place on serving dish, cover loosely with aluminum foil and sautée the remaining shrimp with the remaining vegetable oil.
Tips
- Serve with Fries, Pasta, Salad.
- Wine recommendation: Pinot Grigio , Verdejo (Rueda), Gewurtzraminer (Alsacian)