This was delicious. I doubled the garlic because, well, it is worth doubling. With a minute left of cooking I de-glazed the pan with a Tbsp of Marsala cooking wine which added a lot of flavor. Served with bread and a green salad it was a nice light dinner.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 161
- Calories from fat: 31%
- Fat: 5.5g
- Saturated fat: 0.9g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.1g
- Protein: 23.4g
- Carbohydrate: 3.2g
- Fiber: 0.2g
- Cholesterol: 172mg
- Iron: 2.9mg
- Sodium: 317mg
- Calcium: 70mg
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.
Spanish-Style Shrimp with Garlic Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining
- CUISINE: Spanish
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat, Gluten-Free
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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