This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The best way to lose weight is to close your mouth - something very difficult for a politician."
-Ed Koch, Politician
Shrimp is great because it's just so darn quick. Recipes like this one are perfect for a weeknight. Mix up some yummy butter, put a bit of olive oil in a pan, sauté and add the butter. Serve this with Mexican Rice and there's enough sauce to add some extra zing to the rice.
After you have found the butter that you like (see Butter), storing it properly is crucial. The high fat content means that butter will pick up flavors easily. Store your butter in an airtight container no matter what quality you purchase. It is best stored at lower temperatures and butter will freeze well for a couple of months.
Servings = 2 | Serving size =4 ounces shrimp with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers, especially for sandwiches.
Serve with Chipotle Jack Grilled Grit Cakes or Cheese Grits or Brown and Wild Rice or Brown Rice or Cilantro Rice or Cilantro Rice - Low Sodium Version or Cilantro Lime Rice or Cilantro Lime Rice - Low Sodium Version or Mexican Rice or Mexican Rice - Low Sodium Version
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Jicama Salad or Maple Sweetened Collard Greens or Sauteed Leeks or Sauteed Leeks - Low Sodium Version or Yellow Squash and Onions or Iceberg Wedge Salad with Blue Cheese Dressing or Mushroom Salad
|1 Tbsp||unsalted butter (softened)|
|1 tsp||chili powder|
|1/8 tsp||red pepper flakes|
|1 clove||garlic (minced)|
|fresh ground black pepper (to taste)|
|2 tsp||olive oil (divided)|
|8 ounces||shrimp (peeled and deveined)|
Mix together the softened butter, lime juice, chili powder, red pepper flakes, salt, pepper and 1 teaspoon of the olive oil.
Place a large skillet over high heat. Add 1 teaspoon of olive oil and when hot add the shrimp. Cook for about 6 – 8 minutes until the shrimp turns pink.
Turn off the heat and add the chili lime butter. Toss until melted and serve.
Serving size = 4 ounces shrimp with sauce
Servings = 2
Amount Per Serving
|Calories 199||Calories from Fat 89|
|% Daily Value|
|Total Fat 10g||16%|
|Saturated Fat 4g||22%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||2%|
|Vitamin A 16%||Vitamin C 14%|
|Calcium 7%||Iron 16%|
|Vitamin K 3 mcg||Potassium 259 mg|
|Magnesium 46 mg|