Directions:
- Cut each of the tomatoes into 8 wedges. Cut the pepper into 1/4 inch strips.
- In a large skillet, melt the butter over medium-high heat. Add garlic, parsley, chives, brandy, cloves, and nutmeg. blend well.
- Add shrimp, mushrooms, tomatoes, and green pepper. Saute, stirring, until shrimp are cooked through.
- Using a slotted spoon, remove the shrimp and vegetables from the skillet. Place in a bowl and keep warm.
- Add flour to skillet and stir until blended, scraping bottom of skillet. Add vermouth and stir to deglaze pan. Reduce to low heat and simmer until sauce thickens.
- Pour sauce over shrimp and vegetables in bowl and toss to combine. Serve over hot cooked rice or pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.93 Kcal (2139 kJ) | ||
| Calories from fat | 354.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.35g | 61% | |
|---|---|---|---|
| Cholesterol | 110.31mg | 37% | |
| Sodium | 998.8mg | 42% | |
| Potassium | 403.73mg | 9% | |
| Total Carbs | 30.77g | 10% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 9.29g | 19% | |
| Vitamin C | 35.7mg | 59% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 202.06 Kcal (846 kJ) | ||
| Calories from fat | 140.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 61% | |
|---|---|---|---|
| Cholesterol | 43.62mg | 37% | |
| Sodium | 395mg | 42% | |
| Potassium | 159.66mg | 9% | |
| Total Carbs | 12.17g | 10% | |
| Sugars | 1.27g | 13% | |
| Dietary Fiber | 1.03g | 10% | |
| Protein | 3.67g | 19% | |
| Vitamin C | 14.1mg | 59% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 8% | |
| Calcium | 19mg | 5% | |
* 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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