Lighter Spicy Garlic Shrimp |
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Prep Time: 8 Minutes Cook Time: 7 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Entered for safe-keeping. From Evelyn Tribole's More Healthy Homestyle Cooking. For white wine, you may substitute Chablis wine powder with an equal amount of water or chicken broth; I always stock wine powder from . Ingredients:
4 garlic cloves, minced |
3 tablespoons white wine or 3 tablespoons nonalcoholic white wine |
2 tablespoons fat-free chicken broth |
4 teaspoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1 lb medium-large frozen shrimp, thawed |
1 red bell peppers or 1 red capsicum, cut into thin strips |
1 teaspoon cornstarch |
Directions:
1. In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes.
2. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
3. Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
4. Add the bell pepper to the skillet and cook for 1 minute to soften slightly.
5. Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom.
6. Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque.
7. In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade.
8. Push the shrimp to the side of the pan and stir the cornstarch into the sauce in the center of the pan. Cook for 1 minutes, or until the sauce is slightly thickened.
9. Mix the sauce with the shrimp and serve immediately.
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