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Sizzled Shrimp

March/April 1997

Your rating: None Average: 3 (5 votes)

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


Sizzled Shrimp Recipe

Makes: 8 appetizer servings

Active Time:

Total Time:

Ingredients

  • 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

  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

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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Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Main Ingredient
Shellfish
Meal/Course
Dinner

Holiday
New Year's Eve
Type of Dish
Appetizer
Publication
March/April 1997

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