Spanish-Style Shrimp with Garlic
Written By eddie
Monday, 28 May 2012
To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.
Yield: 4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)
1 tablespoon red palm oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.
Amount per serving
Calories from fat: 31%
Saturated fat: 0.9g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.1g
Chito 25. October 2012 at 07:08 pm
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