Directions:
- Marinate the shrimp in the V8 for at least an hour.
- Melt the butter in a skillet and add the shrimp with the marinate.
- While the shrimp are cooking, mix the instant roux mix with the cream and mix well to dissolve. When shrimp are almost completely pink, add the cream and roux mix along with the pepper jelly and seasoning.and lemon juice.
- Cook on medium until shrimp are just pink.
- Remove shrimp from sauce and plate.
- Pour sauce in a bowl for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.59 Kcal (312 kJ) | ||
| Calories from fat | 55.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 10% | |
|---|---|---|---|
| Cholesterol | 16.62mg | 6% | |
| Sodium | 54.59mg | 2% | |
| Potassium | 52.04mg | 1% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.67 Kcal (258 kJ) | ||
| Calories from fat | 46.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 10% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 6% | |
| Sodium | 45.13mg | 2% | |
| Potassium | 43.03mg | 1% | |
| Total Carbs | 2.65g | 1% | |
| Sugars | 0.59g | 3% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 1.12g | 3% | |
| Vitamin C | 11mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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