| 3 lbs shrimp (I used 20-25 count shrimp) |
6 oz |
$6.99 per pound
|
$2.62 |
| 3 tablespoons good olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 2 tablespoons dry white wine |
3/4 teaspoon |
$0.35 per fluid ounce
|
$0.04 |
| 12 tablespoons unsalted butter, at room temperature |
1 tablespoon |
$3.99 per 16 ounces
|
$0.19 |
| 4 teaspoons minced garlic |
1/2 teaspoon |
$4.00 per pound
|
$0.01 |
| 1/4 cup minced shallots |
1 1/2 teaspoons |
$3.99 per pound
|
$0.04 |
| 3 tablespoons fresh parsley leaves, minced |
1 1/8 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 teaspoon fresh rosemary leaves, minced |
1/8 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1/4 teaspoon crushed red pepper flakes |
0.03 teaspoon |
$3.29 per pound
|
$0.00 |
| 1 teaspoon grated lemon zest |
1/8 teaspoon |
n/a
|
|
| 2 tablespoons lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 2/3 cup panko |
1 tablespoon |
$1.79 per 15 ounces
|
$0.04 |
| Total per Serving |
$3.07 |
| Total Recipe |
$24.58 |
Suggestions?