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!
Provided by Bev I Am
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice, wine, 2 tsp 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.
- Heat 1 tsp oil in a 12-inch non stick 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.
- About 4 servings- 3/4 cup each.
Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 172.8, Sodium 315.8, Carbohydrate 3.2, Fiber 0.2, Sugar 0.4, Protein 23.4
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