- Active Time 10m
- Total Time 10m
In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.
- 1/4 cup olive oil
- 4 large cloves garlic, finely minced
- 1 teaspoon red pepper flakes
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry sherry
- 1 teaspoon paprika
- Chopped fresh flat-leaf (Italian) parsley for garnish
In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes, and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper, and sprinkle with parsley. Serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
257 calories; 16g total fat; 172mg cholesterol; 170mg sodium; 4g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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