Large shrimp turned quickly in garlic butter with a squeeze of lemon, served over seasoned rice with sautéed summer squash. On the table in about twenty minutes.
“Give thanks to the Lord, for he is good.” – Psalm 107:1 (NIV)
Large shrimp turned quickly in garlic butter with a squeeze of lemon, served over seasoned rice with sautéed summer squash. On the table in about twenty minutes.
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 3 Tbsp butter
- 4 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp Faith & Family “This & That” House Seasoning
Instructions
Melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds.
Add shrimp, lemon juice, and seasoning. Cook 2–3 minutes per side until pink and opaque.
Serve shrimp over seasoned rice with sautéed summer vegetables.
Nutrition
Per Serving (approximate)
470
Calories
38g
Protein
31g
Carbohydrates
18g
Fat
3g
Sugar
690mg
Sodium
Per serving (approximate). Totals reflect the complete meal including its paired sides.
Leave a Reply