Sizzled Citrus Shrimp
http://www.eatingwell.com/recipes/sizzled_citrus_shrimp.html
From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)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).
4 servings, about 3/4 cup each | Active Time: 15 minutes (including peeling shrimp) | Total Time: 40 minutes
Ingredients
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
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
Preparation
- 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.
Nutrition
Per serving : 171 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 172 mg Cholesterol; 4 g Carbohydrates; 23 g Protein; 1 g Fiber; 315 mg Sodium; 271 mg Potassium
Exchanges: 3 very lean protein, 1 fat