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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The shrimp should be of a size to number 30-35 per pound. | 2. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. | 3. When melted, raise the heat, and add the remaining ingredients except the shrimp. | 4. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. | 5. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. | 6. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1			85.5	3.9285	2.6715	7.2
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
basil	2	teaspoons	chopped	0.4063	0.0468	0.0556	0.0113
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075
bay leaf	1		crumbled	-	-	-	-
black pepper	1/2	cup	ground	138.55200000000002	35.3004	5.7353	1.7995
salt				-	-	-	-
shrimp shell	4		lbs raw	1613.8703	0.0	359.0408	9.0667

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