Shrimp Parmesan Lc-2.8/sdairy- cheese, ethnic- italian, seafood- crustacean 1 pound large shrimp; peeled, deveined 2 cups white wine, dry 1 stick butter 1/4 teaspoon salt, sea 1/2 teaspoon pepper 1/2 cup Parmesan cheese 1 teaspoon paprika Heat wine in large pot with salt and pepper. Add thawed shrimp and poach for 4-5 minutes, until shrimp turn pink and float. Remove shrimp from pot and coat with melted butter. Dredge in grated cheese. Sprinkle with paprika and serve. NYC Nutrition Analysis (per serving or yield unit): water=203.1 g; calories=466.3; protein=28.7 g; total fat=28.79 g; carbohydrate=2.96 g; dietary fiber=0.18 g; ash=3.51 g; calcium=251 mg; phosphorus=359.4 mg; iron=3.49 mg; sodium=786.5 mg; potassium=344.7 mg; magnesium=62.66 mg; zinc=1.78 mg; copper=0.34 mg; manganese=0.65 mg; vitamin A=1477 IU; vitamin E=1.48 mg ATE; thiamin=0.05 mg; riboflavin=0.11 mg; niacin=3.11 mg; pantothenic acid=0.45 mg; vitamin B6=0.16 mg; folate=6.08 ug; vitamin B12=1.53 ug; vitamin C=2.7 mg; saturated fat=17.08 g; monounsaturated fat=8.03 g; polyunsaturated fat=1.74 g; cholesterol=244.3 mg; alcohol=11.45 g; selenium=46.93 ug; refuse=0.%; %cal as carb:prot:fat=3:30:67; WW Pts=11.71; (complete analysis) |
