Directions:
- Butterfly shrimp by making a slit down the back of each from the large end to the tail, cutting to, but not through, the inside curve of shrimp. (Do not peel.) Devein, if desired; set aside.
- Pour through a wire-mesh strainer into a bowl, reserving garlic and basil. Return oil to pan.
- Add tomato and shrimp; cook over high heat 1 to 3 minutes or until shrimp turn pink. Stir in garlic and basil, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.96 Kcal (2190 kJ) | ||
| Calories from fat | 351.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.09g | 60% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1310.72mg | 55% | |
| Potassium | 352.41mg | 7% | |
| Total Carbs | 35.74g | 12% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 10.24g | 20% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 223.61 Kcal (936 kJ) | ||
| Calories from fat | 150.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.71g | 60% | |
|---|---|---|---|
| Cholesterol | 28.12mg | 22% | |
| Sodium | 560.43mg | 55% | |
| Potassium | 150.68mg | 7% | |
| Total Carbs | 15.28g | 12% | |
| Sugars | 0.59g | 6% | |
| Dietary Fiber | 0.94g | 9% | |
| Protein | 4.38g | 20% | |
| Vitamin C | 5.2mg | 20% | |
| Iron | 0.5mg | 7% | |
| Calcium | 21.9mg | 5% | |
* 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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