| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Shelf life, Shelf4 | 1 | Servings | |
INGREDIENTS
| 6 | Jumbo shrimp | |
| Oil | ||
| Garlic | ||
| Linguini | ||
| Fresh garden vegetables | ||
| Seasoning salt | ||
| Flour | ||
| Pimienta butter | ||
| 1 | lb | Butter |
| 1/8 | c | White wine |
| 1 | t | Garlic |
| 1 | t | Black pepper |
| 1 | t | White pepper |
| 1 | t | Crushed red pepper |
| 1 | t | Chili pepper |
| 1 | T | Finely diced red and green |
| bell pepper | ||
| 1 | T | Finely minced jalapeno |
INSTRUCTIONS
Butterfly shrimp to lightly bread. Heat oil in skillet , add shrimp. Cook till lightly browned. Add fresh julienned vegetables, toss lightly. Add cooked pasta and toss till well heated. Add 2 oz. pimienta butter and toss again till well coated. Serve. Pimienta Butter: Add all ingredients into mixing bowl, whip on high till well blended. Refrigerate overnight. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5818
Calories From Fat: 3475
Total Fat: 397g
Cholesterol: 975.2mg
Sodium: 4460.1mg
Potassium: 2019.6mg
Carbohydrates: 448.2g
Fiber: 82.7g
Sugar: 11.8g
Protein: 181g