Twice-Cooked Garlic and Butter Shrimp
For the sauté step, get the oil hot but not so hot that it smokes: There's only a teaspoon, and it'll heat quickly. If you want a pungent flavor hit, sprinkle on some coarsely ground black pepper at the end.
Recipe by Cooking Light April 2015
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Credit:
Jennifer Causey; Styling: Claire Spollen
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
149 calories; fat 4.3g; saturated fat 1.2g; mono fat 0.8g; poly fat 1g; protein 23g; carbohydrates 3g; cholesterol 218mg; sodium 386mg; calcium 99mg.