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Sizzled Citrus Shrimp

Source: © EatingWell Magazine
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  4 servings, about 3/4 cup each
This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).
RECIPE INGREDIENTS
For Marinade & shrimp:
3 tablespoons  lemon juice
3 tablespoons  dry white wine
2 teaspoons  extra-virgin olive oil
3 cloves  garlic, minced
1 pound  medium shrimp (30-40 per pound), peeled and deveined
For Sauce:
1 teaspoon  extra-virgin olive oil
1   bay leaf
1/4 teaspoon  crushed red pepper
1/4 teaspoon  salt, or to taste
2 tablespoons  chopped fresh parsley
Sizzled Citrus Shrimp Recipe at Cooking.com
DIRECTIONS
Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fried in a Flash: Quick Shrimp Sautes
Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup each
Calories: 171
Fat. Total: 6g
Protein: 23g
Carbohydrates, Total: 4g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 172mg
Sodium: 315mg
% Cal. from Fat: 32%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: L Reviewed: 06/23/2010
Quick yet very tasty
Made this for my wife and believe me, I am no cook, yet it was easy and very tasty. I put in a little more red pepper and it was just zesty enough to not cover the flavor. You might want to serve it over rice and pour the remaining sauce over it
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