Directions:
- To make the Stock: 2 cups water 3 bouillon cubes and the shells from shrimp.
- Boil a few minutes and strain out the shells (discard shells).
- Heat a skillet very hot.
- Dredge shrimp lightly in flour.
- Place enough olive oil in pan to coat the bottom.
- Sauté shrimp on both sides until pink.
- Add garlic stirring constantly.
- After about 1 minute deglaze pan with wine followed by stock,stirring constantly.
- Once started a low boil slowly add rue constantly stirring.
- Remove from heat and add butter stir until completely incorporated.
- Return to heat and cook a few minutes longer.
- Add more stock and wine if to thick.
- Throw in parsley just before serving for color.
- Serve over linguine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13713.12 Kcal (57414 kJ) | ||
| Calories from fat | 10056.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1117.37g | 1719% | |
|---|---|---|---|
| Cholesterol | 21360.15mg | 7120% | |
| Sodium | 2016.35mg | 84% | |
| Potassium | 132.12mg | 3% | |
| Total Carbs | 213.58g | 71% | |
| Sugars | 89.55g | 358% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 1015.27g | 2031% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 53.2mg | 1775% | |
| Iron | 8873.7mg | 49299% | |
| Calcium | 13661.6mg | 1366% | |
| Amount Per 100 g | |||
| Calories | 4574.47 Kcal (19152 kJ) | ||
| Calories from fat | 3354.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 372.74g | 1719% | |
|---|---|---|---|
| Cholesterol | 7125.39mg | 7120% | |
| Sodium | 672.62mg | 84% | |
| Potassium | 44.07mg | 3% | |
| Total Carbs | 71.25g | 71% | |
| Sugars | 29.87g | 358% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 338.68g | 2031% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 17.8mg | 1775% | |
| Iron | 2960.1mg | 49299% | |
| Calcium | 4557.3mg | 1366% | |
* 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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