Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro, divided
- 8 cloves garlic, minced, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper, divided
- 2 tablespoons extra-virgin olive oil
Place the shrimp in a medium nonreactive bowl and toss with the lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
Heat the oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from the heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
164 calories; 6g total fat; 1g total saturated fat; 224mg cholesterol; 456mg sodium; 2g carbohydrates; 0g fiber; 24g 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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