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Sizzled Citrus Shrimp

Spring 2004, The Essential EatingWell Cookbook (2004)

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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).



READER'S COMMENT:
"This is so delicious! I make it quite often. I substituted basil for the parsley and used chicken stock in lieu of the white wine (I didn't have any). And I didn't use the bay leaf. It was to die for delicious! Usually I serve it with...
Sizzled Citrus Shrimp

Makes: 4 servings, about 3/4 cup each

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Total Time:

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

  1. 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.
  2. 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; 0 g added sugars; 23 g protein; 1 g fiber; 315 mg sodium; 271 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value), Vitamin C (15% dv).

Exchanges: 3 very lean protein, 1 fat


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