Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

Cook up some shrimp, add some bacon, mushrooms and hot pepper sauce, and serve over rice with corn bread.

Robyn Webb
Recipe by Cooking Light March 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

245 calories; calories from fat 24%; fat 6.5g; saturated fat 2.6g; mono fat 1.6g; poly fat 1.3g; protein 38.6g; carbohydrates 5.3g; fiber 1.9g; cholesterol 269mg; iron 4.9mg; sodium 570mg; calcium 97mg.
Advertisement
Advertisement