Sizzled Shrimp

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From: EatingWell Magazine March/April 1997

No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper, or 1 dried red chile, halved
  • 1 pound medium peeled and deveined shrimp, (tails left on)
  • Salt, to taste
  • 2 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Preparation

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  1. Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds. Add shrimp and season with salt. Stir until shrimp turn pink, 2 to 4 minutes. Stir in wine and lemon juice. Adjust seasonings. Transfer to a platter and sprinkle with parsley. Serve immediately.

Nutrition information

  • Per serving: 62 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 8 g protein; 13 mcg folate; 71 mg cholesterol; 0 g sugars; 0 g added sugars; 205 IU vitamin A; 3 mg vitamin C; 35 mg calcium; 0 mg iron; 358 mg sodium; 81 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 lean meat

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