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Ingredientes
- 11/2 lb Jumbo shrimp, (8 to 10 per lb.), shelled and deveined, with tails left intact
- 2 Tbsp. Salt, plus more to taste
- 4 c. Ice water
- 3 x Sun-dry tomatoes, (not packed in oil), plumped 10 min in warm water and liquid removed, up to 4
- 3 lrg Cloves garlic
- 3 x Tightly packed Tbsp. fresh Italian parsley leaves
- 1/8 tsp Warm red pepper flakes
- 3 Tbsp. Extra-virgin extra virgin olive oil
- Freshly grnd black pepper
- 1 lrg Lemon, cut into 8 wedges
Direcciones
- In a bowl, combine the shrimp with the 2 Tbsp. salt and the 4 c. ice water. Chill 20 min, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the warm pepper and 2 Tbsp. of the extra virgin olive oil.
- Drain, rinse, and pat the shrimp dry. Toss them with the tomato mix. Keep cool.
- Film a large skillet or possibly griddle with the remaining 1 Tbsp. extra virgin olive oil and hot over medium heat. Saute/fry the shrimp, sprinkling with salt and pepper, about 2 to 3 min per side, till pink and just hard.
- Pile all the seasonings over the shrimp after turning them.
- Transfer the shrimp onto a serving platter along with the seasonings.
- Serve warm or possibly hot, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.
- Yield: 4 to 5 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 10 servings | |
| Calories 303 | |
| Calories from Fat 76 | 25% |
| Total Fat 8.5g | 11% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 379mg | 126% |
| Sodium 1771mg | 74% |
| Potassium 480mg | 14% |
| Total Carbs 2.77g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 50.75g | 81% |
