Sizzled Citrus Shrimp

Submitted by Bev I Am

"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!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb shrimp, peeled and deveined (30-40 per pound)

• Marinade

• 3 tablespoons lemon juice
• 3 tablespoons dry white wine
• 2 teaspoons extra virgin olive oil
• 3 cloves garlic, minced

• The Sauce

• 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.

Reviews

[Manami]

Hello Bev, what a lovely dinner we had! We followed your recipe as was posted and it was great! I worry about the amount of heat I can tolerate but this was just perfect! We served it with plain brown rice and asparagus, what a treat! We used the jumbo shrimp instead of the smaller size. Thanks so much for posting, Diane :=)

 

[wickedseven]

very easy to make, really enjoyed it, but needed a bit of salt.

 

[chia2160]

what a quick and easy dinner! i used colossal shrimp and had 3 servings which was perfect. nice lemon flavor with the right amount of spice. i used fresh parsley and added some fresh basil, and oregano from my garden.