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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dredge shrimp in flour | 2. Heat oil in a large skillet over medium-high to high heat and saute shrimp in the oil until almost cooked through. | 3. Transfer shrimp to a paper towel lined plate. | 4. Add wine, Worcestershire sauce, garlic, lemon juice, and stock to the pan. | 5. Bring to boil and cook until liquid is reduced by half (this may cook at a lower light if time is needed). | 6. Whisk in butter and season to taste with salt and pepper. | 7. Reduce heat to medium and add shrimp, toss to coat and reheat for a minute or so. | 8. Sprinkle with parsley before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large shrimp	2	lbs	peeled deveined butterflied	806.9352	0.0	179.5204	4.5333
flour	1	cup		578.28	126.6054	9.401	2.2436
extra virgin olive oil	1	cup		806.9352	0.0	179.5204	4.5333
white wine	1 1/2	1/2		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
garlic clove	5			806.9352	0.0	179.5204	4.5333
lemon	1			1.2808	0.4116	0.0486	0.0132
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
butter	8	tablespoons	cut	684.0	31.428	21.372	57.6
salt pepper				806.9352	0.0	179.5204	4.5333
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.