1 1/2 lb jumbo shrimp, peeled and deveined
8 long skewers
8 oz whole baby portabella mushrooms
1 tablespoon canola oil
1 tablespoon Greek seasoning
CALORIES (per 1/4 recipe) 200kcal; FAT 6g; CHOL 275mg; SODIUM 1950mg; CARB 4g; FIBER 0g; PROTEIN 31g; VIT A 8%; VIT C 0%; CALC 15%; IRON 4%
Other Preparation Methods
Boil: Place 1 1/2 lb shrimp in
medium stockpot and cover with water. Add 3 tablespoons
seafood seasoning; bring to boil 4-6 minutes or until shrimp are pink and opaque. Serve with a rémoulade.
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Recipe Version FRS0022