Wednesday, May 23, 2007
On My Hearth: Sizzling Citrus Shrimp
This recipe is courtesy of Meatless Monday, am having it on Wednesday instead. I've made similar shrimp dishes before and really enjoy the simplicity as well as the bite of that red pepper! I put red pepper flakes on everything, I tell you! I'm planning to serve this alongside couscous, yummy!
I happen to have all of the ingredients on hand except for lemon juice so I am going to walk to the market right now with my cloth shopping bag and grab some lemons!
Poor Beren has a nasty cold so he has requested his tried & true cold cure-all: Campbell's Chicken Soup and grilled cheese sandwiches. I've tried to make him homemade chicken soup before but he swears it's the broth in Campbell's that makes him better. Who am I to argue?
Sizzling Citrus Shrimp
Makes 4 servings (3/4 cup each)
1 pound shrimp, peeled and deveined (30-40 per pound)
For the Marinade:
3 tablespoon lemon juice
3 tablespoon dry white wine
2 teaspoon extra-virgin olive oil
3 cloves garlic, minced
For the Sauce:
1 teaspoon extra-virgin olive oil
1 bay leaf
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 tablespoon chopped fresh parsley
Combine lemon juice, wine, 2 teaspoon 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 the shrimp marinade into a bowl. Heat 1 teaspoon 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.
Nutritional Information Per Serving
Calories 170, Total Fat 6g, Saturated Fat 1g, Cholesterol 172mg, Sodium 310mg, Total Carbohydrate 3g, Dietary Fiber 0g, Protein 23g