Spanish-Style Shrimp with Garlic

Becky Luigart-Stayner
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)

Recipe from

Nutritional Information

Calories 161
Caloriesfromfat 31 %
Fat 5.5 g
Satfat 0.9 g
Monofat 3 g
Polyfat 1.1 g
Protein 23.4 g
Carbohydrate 3.2 g
Fiber 0.2 g
Cholesterol 172 mg
Iron 2.9 mg
Sodium 317 mg
Calcium 70 mg

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.

Note:

Mark Bittman,

March 2006