Rosemary Shrimp In Sherry

1. In a large frypan, heat oil over medium high heat; saute garlic until light golden and fragrant; about 10 seconds.

2. Add shrimp and rosemary; saute just until shrimp are pink, about 1 minute.

3. Add sherry, salt, pepper and hot pepper sauce; saute until liquid is reduced by half, about 3 minutes.

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Nutrient	Quantity
Total fats	2.3495 g
Protein	91.2397 g
Carbohydrates	0.7354 g
Energy	388.2207 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0108 g
Water	355.7841 g
Aspartic acid	0.0162 g
Calcium, Ca	295.2285 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Lutein + zeaxanthin	5.221 g
Fiber, total dietary	0.291 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	3.565 g
Niacin	0.0131 mg
Vitamin A, RAE	0.3105 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	0.0035 g
Riboflavin	0.0021 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0108 g
Fatty acids, total saturated 20:1	0.0091 g
Glutamic acid	0.0162 g
Sodium, Na	539.6979 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0145 g
Total lipid (fat)	2.3495 g
Manganese, Mn	0.2963 mg
Fructose	0.0026 g
Proline	0.0162 g
Fatty acids, total saturated 16:0	0.2418 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1405 g
Sucrose	0.0002 g
Choline, total	0.1299 mg
Fatty acids, total polyunsaturated 18:1 t	0.0091 g
Sugars, total	0.0074 g
Serine	0.0047 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.1715 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	0.0033 mg
Selenium, Se	0.0564 g
Ash	5.6276 g
Fatty acids, total saturated 18:1 undifferentiated	0.1797 g
Pantothenic acid	0.0161 mg
Phenylalanine	0.0051 g
Copper, Cu	1.7878 mg
Betaine	0.1024 mg
Thiamin	0.0012 mg
Methionine	0.0011 g
Iron, Fe	2.469 mg
Carbohydrate, by difference	0.7354 g
Phosphorus, P	971.9525 mg
Folate, total	0.1955 g
Tocopherol, gamma	0.0754 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Lycopene	0.23 g
Alanine	0.0071 g
Cholesterol	729.8683 mg
Valine	0.0063 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0108 g
Fatty acids, total saturated 18:2 undifferentiated	0.1531 g
Glycine	0.0051 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.0048 g
Zinc, Zn	6.0884 mg
Isoleucine	0.0042 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.7006 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0117 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	6.2905 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0091 g
Folate, DFE	0.1955 g
Tryptophan	0.0007 g
Phytosterols	1.058 mg
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.1706 g
Fatty acids, total saturated 20:0	0.0091 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0056 g
Vitamin K (phylloquinone)	1.8825 g
Fatty acids, total saturated	0.4739 g
Histidine	0.0018 g
Fatty acids, total monounsaturated	0.3984 g
Threonine	0.0028 g
Folate, food	0.1955 g
Fatty acids, total polyunsaturated 17:0	0.0181 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	0.012 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1405 g
Fatty acids, total trans	0.0181 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	160.6335 mg
Lysine	0.0028 g
Potassium, K	1212.0862 mg
Cystine	0.0016 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Extra virgin olive oil	2 tablespoons	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	0	0	0
pepper sauce	0.25 teaspoon	0	0	0
rosemary leaf	1 tablespoon	0	0	0
sherry wine	0.25 cup	0	0	0
jumbo shrimp	1	385.3342	0	2.312