| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Restaurant, Seafood | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Olive oil |
| 2 | lb | Shelled, deveined shrimp |
| 2 | Garlic cloves, crushed | |
| 3 | T | Chopped fresh parsley |
| 3/4 | t | Salt |
| 1/2 | t | Fresh ground black pepper |
| 3 | T | Fresh lemon juice |
| 1/2 | c | Dry white wine, Chablis |
INSTRUCTIONS
Vittorio's restaurant in the Rice Village, owned by Victor Assandri, was on of the first restaurants to expose Houston to the wonderful regional dishes of Northern Italy in the late '60's and early '70's. The secrets to success with this succulent shrimp dish are using fresh ingredients, especially shrimp, parsley and lemon juice, and not over cooking the shrimp. DIRECTIONS: Heat oil in a large skillet over medium-high heat. Add shrimp, garlic and parsley and saute until shrimp turn pink, about 2 minutes. Turn shrimp and season with salt and pepper. Stir in lemon juice and wine and simmer about 2 minutes more. Don't over cook or shrimp will be rubbery. Makes 4 servings. Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996 From : Dorothy Flatman Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 12, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 180
Total Fat: 20.4g
Cholesterol: 285.8mg
Sodium: 1722.1mg
Potassium: 293.6mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: <1g
Protein: 31.1g