Shrimp Newburg - Butter Busters^
INGREDIENTS:
2 c Liquid Butter Buds 1 1/2 t Lite salt, optional
6 t Ts seasoning blend (below) 1 1/2 t Garlic powder
1/4 c Worcestershire sauce 1 1/2 t Onion powder
10 oz Lite or nonalcholic beer 3/4 t Oregano
1 t Minced garlic 3/4 t Basil
2 t Lemon juice 1/2 t Thyme
3 lb (or 4) shrimp 1/2 t Black pepper
1 ea Loaf French or sourdough 1/2 t White pepper
-bread 1/2 t Cayenne pepper
SEASONING BLEND 1 1/2 t Paprika
2 c Liquid Butter Buds 1 1/2 t Lite salt, optional
6 t Ts seasoning blend (below) 1 1/2 t Garlic powder
1/4 c Worcestershire sauce 1 1/2 t Onion powder
10 oz Lite or nonalcholic beer 3/4 t Oregano
1 t Minced garlic 3/4 t Basil
2 t Lemon juice 1/2 t Thyme
3 lb (or 4) shrimp 1/2 t Black pepper
1 ea Loaf French or sourdough 1/2 t White pepper
-bread 1/2 t Cayenne pepper
SEASONING BLEND 1 1/2 t Paprika
Combine all seasonings together. Pour Butter Buds in a nonstick skillet and saute garlic, shrimp and seasoning 2-3 minutes. Add beer, Worcestershire and lemon juice. Cook 3-6 minutes until shrimp are cooked and liquid thickens. Serve with plenty of French bread to sop up sauce. Reserve remaining seasoning for a later use. Per serving: 314 cal., 3.4g fat (10%), 209mg chol., 1g fiber, 32g pro., 32g carb., 876mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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