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Spanish Sherried Shrimp

Yield 4 servings (serving size: 1 1/4 cups)
Serve with long-grain rice tossed with garlic and almonds.

Ingredients

  • 1 tablespoon all-purpose flour
  • 2 1/4 teaspoons chopped fresh or 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped red or green bell pepper
  • 3 garlic cloves, minced
  • 1/3 cup medium dry sherry
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoons sherry vinegar or white wine vinegar

Nutrition Information

  • calories 196
  • caloriesfromfat 24 %
  • fat 5.3 g
  • satfat 0.8 g
  • monofat 2.7 g
  • polyfat 1 g
  • protein 19.7 g
  • carbohydrate 17.2 g
  • fiber 2.2 g
  • cholesterol 129 mg
  • iron 3.9 mg
  • sodium 453 mg
  • calcium 106 mg

How to Make It

  1. Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and sauté 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; sauté 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.