Directions:
- Heat the olive oil with butter in a sauté pan over high heat. Add the garlic and onions, and cook until the garlic is light brown. Add the sliced chili, paprika, laurel leaves and shrimp, and add salt and pepper to taste. Cook over high heat for 10 seconds. Add the brandy, and cook for 10 more seconds or until the shrimp are fully pink. Remove from heat, and pour into a cazuela (a ceramic tapas serving dish, about 6 inches in diameter), garnish with the parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.22 Kcal (1814 kJ) | ||
| Calories from fat | 396.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.01g | 68% | |
|---|---|---|---|
| Cholesterol | 64.35mg | 21% | |
| Sodium | 74.62mg | 3% | |
| Potassium | 142.58mg | 3% | |
| Total Carbs | 9.41g | 3% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 396.84 Kcal (1661 kJ) | ||
| Calories from fat | 362.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.31g | 68% | |
|---|---|---|---|
| Cholesterol | 58.94mg | 21% | |
| Sodium | 68.36mg | 3% | |
| Potassium | 130.6mg | 3% | |
| Total Carbs | 8.62g | 3% | |
| Sugars | 1.58g | 7% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 11.9mg | 22% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 42.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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