Ingredients
-
¼ cup olive oil
-
4 cloves garlic, minced
-
1 teaspoon crushed red pepper flakes
-
1 teaspoon paprika
-
1 pound medium shrimp, peeled and deveined
-
2 tablespoons dry sherry
-
salt and freshly ground black pepper to taste
-
2 tablespoons chopped Italian flat leaf parsley
Directions
-
Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
-
Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
-
Garnish servings with chopped parsley.
Tips
You can use lemon juice instead of sherry.
Editor's Note:
The magazine version of this recipe is served with cooked rice and lemon wedges.
Nutrition Facts (per serving)
| 223 | Calories |
| 15g | Fat |
| 3g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 223 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 11% |
| Cholesterol 173mg | 58% |
| Sodium 284mg | 12% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 19g | 38% |
| Vitamin C 6mg | 7% |
| Calcium 45mg | 3% |
| Iron 3mg | 18% |
| Potassium 217mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
