This quick Spanish-inspired sauté 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).
- For Marinade and Shrimp:
- 3 tablespoons lemon juice
- 3 tablespoons dry white wine
- 3 teaspoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 1 pound medium shrimp (30 to 40 per pound), peeled and deveined
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Combine lemon juice, wine, 2 teaspoons of oil and the 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 remaining 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 Publisher. All rights reserved.
nutrition information per serving
171 calories; 6g total fat; 1g total saturated fat; 172mg cholesterol; 315mg sodium; 4g carbohydrates; 1g 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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