RECIPE
To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.Yield
4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)
Ingredients
1 tablespoon extravirgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges
Preparation
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.
Nutritional Information
Calories:161 (31% from fat)
Fat:5.5g (sat 0.9g,mono 3g,poly 1.1g)
Protein:23.4g
Carbohydrate:3.2g
Fiber:0.2g
Cholesterol:172mg
Iron:2.9mg
Sodium:317mg
Calcium:70mg
Spanish cooking@home
by cooking mania
