Southern-Style Shrimp

Southern-Style Shrimp Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Cook up some shrimp, add some bacon, mushrooms and hot pepper sauce, and serve over rice with corn bread.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 24 %
Fat 6.5 g
Satfat 2.6 g
Monofat 1.6 g
Polyfat 1.3 g
Protein 38.6 g
Carbohydrate 5.3 g
Fiber 1.9 g
Cholesterol 269 mg
Iron 4.9 mg
Sodium 570 mg
Calcium 97 mg

Ingredients

1 tablespoon butter
2 tablespoons bottled real bacon bits, divided
1 teaspoon bottled minced garlic
1 1/2 pounds peeled and deveined large shrimp
1 (8-ounce) package presliced mushrooms
1/2 cup sliced green onions
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 cup chopped fresh parsley
1 tablespoon lemon juice

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add 1 tablespoon bacon bits and garlic; sauté 1 minute. Add shrimp; sauté 3 minutes. Add mushrooms; cook 1 minute or until mushrooms are tender and shrimp is done, stirring frequently. Stir in onions, salt, and hot sauce; remove from heat. Stir in parsley and lemon juice. Sprinkle with 1 tablespoon bacon bits.

Note:

Robyn Webb,

March 2003
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