Sizzled Citrus Shrimp
This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).
Prep Time:
15 mins
Total Time:
40 mins
Servings:
4 servings, about 3/4 cup each
Ingredients
-
3 tablespoons lemon juice
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3 tablespoons dry white wine
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2 teaspoons extra-virgin olive oil
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3 cloves garlic, minced
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1 pound medium shrimp, (30-40 per pound), peeled and deveined
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1 teaspoon extra-virgin olive oil
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1 bay leaf
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1/4 teaspoon crushed red pepper
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1/4 teaspoon salt, or to taste
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2 tablespoons chopped fresh parsley
Directions
1.
Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
Nutrition information
Calories 171, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 172 mg, Sodium 315 mg, Carbohydrate 4 g, Fiber 1 g, Protein 23 g, Potassium 271 mg. Daily Values: Vitamin A 15%, Vitamin C 15%. Exchanges: Lean Meat 3,Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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