SHRIMP DILLY DILLY
Some of you may remember back in the Fifties, a psychologist named Theodore Rubin, wrote a diet book and called it "A Thin Book by a Formerly Fat Psychologist." In it he included this excellent recipe that I make to this day.
Provided by Lorraine of AZ
Categories Very Low Carbs
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a non-stick skillet with non-stick spray that is butter flavored.
- Shell and devein the shrimp and rinse them under cold running water (or buy them shelled and cleaned.).
- Heat the skillet over moderate heat. When it is heated add the shrimp. Cook, covered, turning the shrimp once, until they are pink (about 3 to 5 minutes. Do not overcook!
- Remove shrimp from the heat and sprinkle them with the Tabasco, Worcestershire, dill, and lemon juice. Stir well and serve hot. I like to double the sauce so there is plenty.
- To serve: This entree goes well with boxed yellow (saffron) rice and a green or red vegetable.
Nutrition Facts : Calories 243.7, Fat 3.9, SaturatedFat 0.8, Cholesterol 345.6, Sodium 345.9, Carbohydrate 2.9, Sugar 0.3, Protein 46.2
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UMar khayyam Abbasi
[email protected]This was a great recipe. I made it for a party and everyone loved it. The shrimp were cooked perfectly and the sauce was delicious.
BM Riyad
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The shrimp was so flavorful and the sauce was perfect.
Sloan Shaw
[email protected]This recipe was a hit! I made it for my family and they all loved it. The shrimp was cooked perfectly and the sauce was delicious.
Sk Izajul
[email protected]I've made this recipe several times and it always turns out great. I love that it's so easy to make and that it's always a crowd-pleaser.
Iqrar Atal
[email protected]This was easy! I made it for a party and everyone loved it. I will definitely be making it again.