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Shrimp Provençal

Yield Makes 4 servings
Notes: Serve toasted slices of crusty bread to dunk into sauce.

Ingredients

  • 1/2 teaspoon shredded lemon peel
  • 1 teaspoon shredded orange peel
  • 1/2 cup orange juice
  • 1/2 teaspoon hot chili flakes
  • 1 jar (25 oz.) marinara sauce
  • 1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
  • 2 tablespoons chopped fresh basil leaves

Nutrition Information

  • calories 257
  • caloriesfromfat 28 %
  • protein 26 g
  • fat 8 g
  • satfat 1.2 g
  • carbohydrate 23 g
  • fiber 3 g
  • sodium 1283 mg
  • cholesterol 173 mg

How to Make It

  1. In a 12-inch frying pan or 5- to 6-quart pan over high heat, combine lemon peel, orange peel, orange juice, chili flakes, and marinara sauce. Stir often until boiling.

  2. Add shrimp and stir often until shrimp are opaque but moist-looking in the center of the thickest part (cut to test), 5 to 8 minutes. Add basil and ladle into wide bowls.