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 Cooking Light

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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

  1. 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.
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