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Spanish Sizzled Shrimp
By FloridaNative on May 09, 2009
Photo by Az G
2 Reviews
- Prep Time: 15 mins
- Total Time: 20 mins
- Serves: 8, Yield: 8 appetizer servings
Photo by Az G
About This Recipe
"No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5 and ZWT8."
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes or 1/2 of a dried red chili pepper
- 1 lb medium peeled and deveined shrimp ( tails left on)
- kosher sea salt
- 2 tablespoons dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Directions
- Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
- Add shrimp and season with salt.
- Stir until shrimp turn pink, 2 to 4 minutes.
- Stir in wine and lemon juice.
- Adjust seasonings.
- Transfer to a platter and sprinkle with parsley; remove bay leaf.
- Serve immediately.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (68 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 61.0
- Calories from Fat 20
- 33%
- Amount Per Serving
- %
- Total Fat 2.2g
- 3%
- Saturated Fat 0.3g
- 1%
- Cholesterol 71.4mg
- 23%
- Sugars 0.1 g
- Sodium 321.9mg
- 13%
- Total Carbohydrate 1.3g
- 0%
- Dietary Fiber 0.0g
- 0%
- Sugars 0.1 g
- 0%
- Protein 7.8g
- 15%
Reviews
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"What a super easy yet great tasting meal! Followed the recipe exactly, but also added some chili powder for a little kick. Served with Recipe #113983. Made for ZWT5 Storybook challenge."
By Az G on May 22, 2009 | 873403
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"Perfect combination, I never knew how much I loved Spanish seasoning! The red pepper flakes and cilantro woke up the dish but did not overwhelm; the bay leaf made it taste different from other scampis. The inexpensive Spanish Marques de lav Villa, ~Malvasia grape~, with Toro denomination of origin, was perfect for this recipe, and also had a light, dry but pleasant taste while drinking at the table. I was generous with the garlic. Served this with delightful Recipe #371154 #371154. Thanks for sharing this recipe, Florida Native! Made for ZWT5 for Spain/Portugal region."
By KateL on May 16, 2009 | 869333
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