Shrimp Saute

1. Saute the first 6 ingredients in butter until shrimp is done.

2. Stir in next 2 ingredients, (pimiento and lemon juice) heat thoroughly.

3. Remove shrimp, keep warm.

4. Add corn starch, cook over medium heat, stir until mixture starts to boil.

5. Pour over shrimp.

6. Serve over hot cooked brown rice.

7. White rice if you would rather.

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Nutrient	Quantity
Total fats	33.4995 g
Protein	190.7479 g
Carbohydrates	26.1776 g
Energy	1193.027 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3793 g
Water	770.2662 g
Aspartic acid	1.0723 g
Calcium, Ca	1335.7321 mg
Lutein + zeaxanthin	280.534 g
Fiber, total dietary	6.6452 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	503.8408 g
Niacin	13.7715 mg
Vitamin A, RAE	316.0326 g
Arginine	1.596 g
Riboflavin	1.682 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0044 g
Fatty acids, total saturated 20:1	0.0402 g
Glutamic acid	2.4611 g
Sodium, Na	665.5055 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2229 g
Total lipid (fat)	33.4995 g
Manganese, Mn	0.9638 mg
Fructose	0.8496 g
Proline	0.5 g
Fatty acids, total saturated 16:0	3.4196 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0082 g
Sucrose	0.0913 g
Choline, total	592.4492 mg
Sugars, total	1.7167 g
Serine	0.6041 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	1.5344 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.279 mg
Selenium, Se	152.6431 g
Ash	14.1531 g
Fatty acids, total saturated 18:1 undifferentiated	11.4084 g
Pantothenic acid	0.4859 mg
Phenylalanine	0.6021 g
Copper, Cu	3.2737 mg
Betaine	0.0461 mg
Thiamin	1.8856 mg
Retinol	272.0006 g
Methionine	0.356 g
Iron, Fe	14.468 mg
Carbohydrate, by difference	26.1776 g
Phosphorus, P	2096.6959 mg
Folate, total	204.884 g
Tocopherol, gamma	0.0066 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	0.02 g
Alanine	0.5741 g
Cholesterol	453.3344 mg
Valine	0.612 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	12.7226 g
Glycine	0.7443 g
Carotene, alpha	7.8345 g
Glucose (dextrose)	0.7737 g
Fatty acids, total saturated 14:0	0.0913 g
Zinc, Zn	11.9431 mg
Isoleucine	0.4697 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	14.2033 g
Fatty acids, total saturated 14:1	0.0005 g
Leucine	0.8357 g
Tocotrienol, alpha	0.0008 mg
Vitamin A, IU	1795.5457 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	204.884 g
Tryptophan	0.2387 g
Vitamin C, total ascorbic acid	34.2947 mg
Phytosterols	3.4445 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.004 g
Fatty acids, total saturated 20:0	0.0004 g
Tyrosine	0.4534 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	31.5702 g
Fatty acids, total saturated	5.2258 g
Histidine	0.3189 g
Fatty acids, total monounsaturated	11.6833 g
Threonine	0.4577 g
Folate, food	204.884 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	2.8358 g
Vitamin E (alpha-tocopherol)	4.717 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	246.2147 mg
Lysine	0.3578 g
Potassium, K	2433.9529 mg
Cystine	0.2211 g
Fluoride, F	0.7792 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	0.25 cup	342	15.714	28.8
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Brown rice	0	0	0	0
Mushroom	2 cups	0	0	0
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Pepper	1 dash	0.251	0.064	0.0033
Green Onion	0.25 cup	4.7925	1.0188	0.0834
green pepper	0.25 cup	7.45	1.7284	0.0633
jumbo shrimp	2	806.9352	0	4.5333
pimiento	0.25 cup	0	0	0