Directions:
- Combine broth, vermouth salt & pepper and set aside.
- Remove shells and butterfly shrimp, devien rinse and pat dry with paper towels.
- Coat shrimp with beaten egg, then flour.
- Over medium heat add butter & oil until bubbly.
- Cook shrimp until pink 1-2 minutes each side.
- Stir in vermouth mixture, cook for about 1 minute.
- Garnish with lemon & parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 649.95 Kcal (2721 kJ) | ||
| Calories from fat | 377.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.93g | 65% | |
|---|---|---|---|
| Cholesterol | 129.58mg | 43% | |
| Sodium | 1983.61mg | 83% | |
| Potassium | 182.43mg | 4% | |
| Total Carbs | 53.38g | 18% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 13.04g | 26% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 15% | |
| Calcium | 101.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 291.92 Kcal (1222 kJ) | ||
| Calories from fat | 169.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.83g | 65% | |
|---|---|---|---|
| Cholesterol | 58.2mg | 43% | |
| Sodium | 890.93mg | 83% | |
| Potassium | 81.94mg | 4% | |
| Total Carbs | 23.98g | 18% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 1.47g | 13% | |
| Protein | 5.86g | 26% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 1.2mg | 15% | |
| Calcium | 45.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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