From EatingWell: March/April 1997
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods.
- 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
- 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.
Per serving: 82 calories; 3 g fat (0 g sat, 1 g mono); 86 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 12 g protein; 0 g fiber; 121 mg sodium; 123 mg potassium.
Nutrition Bonus: Selenium (31% daily value).
Exchanges: 1 1/2 lean meat
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- New Year's Eve
- Type of Dish
- Ease of Preparation
- Total Time
- 30 minutes or less
- 8 or more
- Main Ingredient
- March/April 1997