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Chile-Garlic Shrimp

Chile-Garlic Shrimp
Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield

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

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.

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)

Nutrition 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

How to Make It

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

    Peeling, Deveining, and Butterflying Shrimp
  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.