Prep 8 mins
Cook 7 mins
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 spicesetc.com.
- 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
- In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes.
- Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
- Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
- Add the bell pepper to the skillet and cook for 1 minute to soften slightly.
- Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom.
- Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque.
- In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade.
- 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.
- Mix the sauce with the shrimp and serve immediately.
I made a 1 serving batch for an afternoon appetizer. I left out the bell pepper for personal preference. Similar to shrimp scampi, this recipe is low in calories, fast and easy to make, this was a winner. Because of such a small batch, I did have to drizzle in some oil to the pan b/c it dried out of liquid but I did not include that in the rating. It's just for future reference.