Southern-Style Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 24%
  • Fat: 6.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 38.6g
  • Carbohydrate: 5.3g
  • Fiber: 1.9g
  • Cholesterol: 269mg
  • Iron: 4.9mg
  • Sodium: 570mg
  • Calcium: 97mg

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

  1. 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.
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