Directions:
- Melt butter in large skillet over medium high heat.
- Stir in the garlic, parsley, chives, brandy, cloves, and nutmeg.
- When butter is hot and bubbly, add shrimp, mushrooms, tomatoes, and pepper.
- Saute until shrimp are just cooked through (about 5 min.).
- Transfer shrimp and vegetables to a platter using slotted spoon.
- Set aside.
- Add flour to skillet and stir constantly until well blended, scraping up any bits clinging to the bottom.
- Stir in vermouth to deglaze.
- Reduce heat and simmer until sauce thickens, about 2-3 min.
- Put shrimp and vegetables back into skillet.
- Stir to coat with sauce.
- Simmer until heated through.
- Serve over linguine (or rice).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.05 Kcal (1708 kJ) | ||
| Calories from fat | 283.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.48g | 48% | |
|---|---|---|---|
| Cholesterol | 88.25mg | 29% | |
| Sodium | 798.97mg | 33% | |
| Potassium | 322.87mg | 7% | |
| Total Carbs | 24.55g | 8% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 7.43g | 15% | |
| Vitamin C | 28.5mg | 48% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 202.14 Kcal (846 kJ) | ||
| Calories from fat | 140.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.59g | 48% | |
|---|---|---|---|
| Cholesterol | 43.71mg | 29% | |
| Sodium | 395.8mg | 33% | |
| Potassium | 159.94mg | 7% | |
| Total Carbs | 12.16g | 8% | |
| Sugars | 1.28g | 10% | |
| Dietary Fiber | 1.03g | 8% | |
| Protein | 3.68g | 15% | |
| Vitamin C | 14.1mg | 48% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.5mg | 6% | |
| Calcium | 19.1mg | 4% | |
* 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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