| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 8 | Servings | |
INGREDIENTS
| 2 | lb | Fresh shrimp, peeled and |
| deveined | ||
| 2 | Onions, chopped | |
| 2 | Cloves garlic | |
| 1 | T | Parsley, chopped |
| 1/2 | c | Sherry wine |
| 1 | Whole tomatoes | |
| Salt & pepper to taste | ||
| 1 | ds | Pepper sauce, optional |
INSTRUCTIONS
Brown onion and garlic in cooking oil. Remove garlic; add shrimp. Cover and cook until shrimp turn pink. Add tomatoes, parsley, salt and pepper to taste. Simmer for about 15 minutes. Add sherry about 10 minutes before serving. Serves 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 142.9mg
Sodium: 677.7mg
Potassium: 218.7mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.7g
Protein: 16g