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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Try these over a bed of rice or pasta. Rice or pasta not included in the caloric total. A John and Galina Mariani recipe adapted for Cooking Light 2004 Ingredients:
2t olive oil |
28 large shrimp, peeled and deveined, about 1 1/2 pounds |
3 garlic cloves, minced |
1/3c sauvignon blanc or other dry white wine |
1/2t salt |
1/4t freshly ground black pepper |
1/4c fresh italian parsley, chopped |
1t lemon juice, fresh |
Directions:
1. Pre-peeled and deveined shrimp from the store cuts down on the prep time considerably.
2. Heat oil in a large skillet over medium-high heat. Add shrimp; saute 1 minute. Add garlic; saute 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook for 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.
3. Serving size: 7 shrimp; 220 calories; 21% from fat.
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