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Southport Shrimp
Source: Chef Barrae

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 Fat , 2 1/2 Vegetables , 4 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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1 lb  raw medium shrimp
1 tbsp  Shallots, fresh
1 tsp  minced garlic
1 tbsp  olive oil
1 1/2 cup  no-salt tomato sauce
2 cup  crimini mushrooms
2 cup  chopped zucchini
0 1/2 cup  white wine
2 tbsp  brandy
0 1/2 tsp  onion powder
0 1/2 tsp  garlic powder
0 1/2 tsp  fresh lemon peel
0 1/2 tsp  SPLENDA® No Calorie Sweetener, granulated
0 1/2 tsp  paprika
0 1/2 tsp  ground turmeric
1 tbsp  chopped parsley
  1. 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.
  2. Add remaining ingredients, except the parsley, and simmer for about 7 to 10 minutes on medium heat.
  3. Return shrimp to pan and cook for another 2 minutes to reheat shrimp. Garnish with fresh parsley.

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