| 4 lbs shrimp |
10 2/3 oz |
$6.99 per pound
|
$4.66 |
| 3 Tbsp extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 2 Tbsp dry white wine |
1 teaspoon |
$0.35 per fluid ounce
|
$0.06 |
| 8 Tbsp butter (1 stick) at room temperature |
1 tablespoon |
$3.99 per 16 ounces
|
$0.17 |
| 4 tsp minced garlic |
2/3 teaspoon |
$4.00 per pound
|
$0.02 |
| 1/4 cup minced shallots (or onions) |
2 teaspoons |
$3.99 per pound
|
$0.06 |
| 3 Tbsp minced fresh Italian parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 tsp minced fresh rosemary |
1/6 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.03 |
| 2 Tbsp fresh lemon juice |
1 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 2/3 cup panko (japanese bread crumbs) |
1 tablespoon |
$1.79 per 15 ounces
|
$0.05 |
| Lemon wedges for serving |
1/6 lemon |
$0.80 per item
|
$0.13 |
| 1/4 tsp crushed red pepper flakes (optional...leave out if you have kids with sensitive taste buds) |
0.04 teaspoon |
$3.29 per pound
|
$0.00 |
| Total per Serving |
$5.32 |
| Total Recipe |
$31.94 |
Suggestions?