Chile-Garlic Shrimp

Chile-Garlic Shrimp Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.
4

Worthy of a special occasion

Yield:

4 servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Caloriesfromfat 29 %
Fat 11.4 g
Satfat 3.1 g
Monofat 4.9 g
Polyfat 1.8 g
Protein 36.9 g
Carbohydrate 21.9 g
Fiber 1.5 g
Cholesterol 266 mg
Iron 4.8 mg
Sodium 581 mg
Calcium 99 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds peeled and deveined large shrimp (about 32)
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices
2 tablespoons chopped fresh parsley
1 tablespoon butter
Lemon wedges (optional)

Preparation

1. Cook rice according to package directions, omitting salt and fat.

2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.

Note:

Laura Zapalowski,

April 2008
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