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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. shrimp (16-20 count wild-caught Louisiana, heads removed and reserved to make a simple stock, recipe below, peeled and deveined)
- salt (to taste)
- lemon pepper seasoning (to taste)
- 2 Tbsp. seafood boil (Rouses Down the Bayou)
- 1 large yellow onion (diced)
- 8 oz. Italian dressing (bottle Rouses)
- 6 dashes Worcestershire sauce
- 1/2 cup Cajun Power Garlic Sauce
- 2 tsp. hot sauce
- 1 sprig fresh rosemary (stemmed)
- 1 fresh lemon (sliced)
- 1 stick unsalted butter (cut into 1-inch pats)
- French bread (Rouses, cut into 6-inch pieces)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol580mg193% |
| Sodium1790mg75% |
| Potassium770mg22% |
| Protein70g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C50% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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