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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 380
% Daily Value**
Total Fat 23g
36%
Saturated Fat 6g
9%
Unsaturated Fat 7g
Cholesterol 323mg
108%
Sodium 1485mg
62%
Total Carbohydrate 8g
3%
Dietary Fiber 1g
5%
Sugars 1g
Protein 28g
Vitamin A  8%Vitamin C  17%
Calcium  21%Iron  21%
Potassium  6%Vitamin E  14%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Shrimp De Jonghe

Recipe Tags: Shrimp Recipes

Date Added: June 11, 2009

Ingredients:

1/3 Cup Peanut Oil for frying Taro
1 Dash Cayenne Pepper (red) pepper
1/4 Teaspoon Paprika to taste
3/4 Teaspoon Salt to taste ;
1 Tablespoon Garlic minced (fresh)
1/2 Cup Dry Sherry (optional)
1/4 Cup Bread Crumbs dry
1/2 Cup Coconut flaked
3 Tablespoons Parsley chopped
2 Pounds Shrimp uncooked
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Directions:

1. Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic.

2. Reserve 1/4 cup of mixture for topping. Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated.

3. Turn into lightly oiled casserole Pour sherry over shrimp and sprinkle with reserved mixture.

4. Bake, uncovered, in moderate oven (375 deg) until shrimp is tender, about 40 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Shellfish, Gluten, Sulfites, Garlic, Shrimp, Alcohol, Fructose Malabsorption, Hot Pepper allergies.
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