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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Southport Shrimp

Source: Chef Barrae

Sauteed shrimp and vegetables come together zestfully for an appetizing main course.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	254.7

Total Carbs	14.9 g

Dietary Fiber	2.4 g

Sugars	5.7 g

Total Fat	6.1 g

Saturated Fat	1.0 g

Unsaturated Fat	1.4 g

Potassium	672.1 mg

Protein	28.8 g

Sodium	209.9 mg

Dietary Exchanges 6.1 Fat, 2.3 Vegetables, 0.0 Fruits, 3.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb raw medium shrimp 1.0
1 tbsp Shallots, fresh 1.0
1 tsp minced garlic 1.0
1 tbsp olive oil 1.5
1 1/2 cup no-salt tomato sauce 2.0
2 cup crimini mushrooms 2.0
2 cup chopped zucchini 0.5
0 1/2 cup white wine 2.0
2 tbsp brandy 0.5
0 1/2 tsp onion powder 0.5
0 1/2 tsp garlic powder 0.5
0 1/2 tsp fresh lemon peel 0.5
0 1/2 tsp SPLENDA® No Calorie Sweetener, granulated 0.5
0 1/2 tsp paprika 0.5
0 1/2 tsp ground turmeric 1.0
1 tbsp chopped parsley

Directions

Saute the shrimp, shallots, and garlic in the olive oil in a large saute pan for about 2 minutes, turning once, until they are pink and slightly curled but not completely cooked. Remove and set aside.
Add remaining ingredients, except the parsley, and simmer for about 7 to 10 minutes on medium heat.
Return shrimp to pan and cook for another 2 minutes to reheat shrimp. Garnish with fresh parsley.