Love shrimp? Love garlic? Love herbs? Cook ’em all up in butter and what could be better?
—DAVE LEVIN VAN NUYS, CA
START TO FINISH: 25 MIN. • MAKES: ABOUT 3 DOZEN
2 pounds uncooked jumbo shrimp, peeled and deveined
5 garlic cloves, minced
2 green onions, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/4 teaspoon seasoned salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 cup butter, divided
1/4 cup lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon
1. In a large bowl, combine the first eight ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir for 4-5 minutes or until shrimp turns pink. Transfer to a clean bowl.
2. Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.
Per shrimp: 46 cal., 3g fat (2g sat. fat), 37mg chol., 61mg sod., 1g carb. (0 sugars, 0 fiber), 4g pro.
Diabetic Exchanges: 1/2 fat.