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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