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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve this as a main dish or present as an appetizer. From the Spring 2004 edition of Eating Well Magazine, who says, This Spanish-inspired saute is a lesson in simplicity! Very simple shrimp dish. Hope you enjoy it! Ingredients:
1 lb shrimp, peeled and deveined (30-40 per pound) |
3 tablespoons lemon juice |
3 tablespoons dry white wine |
2 teaspoons extra virgin olive oil |
3 cloves garlic, minced |
1 teaspoon extra virgin olive oil |
1 bay leaf |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt, to taste |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
2. Add shrimp and toss to coat.
3. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
4. Drain well, reserving marinade.
5. Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
6. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
7. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
8. Return the shrimp and any accumulated juices to the pan; heat through.
9. Season with salt, sprinkle with parsley and serve immediately.
10. About 4 servings- 3/4 cup each.
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