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Ingredientes
- 1/2 c. extra virgin olive oil
- 4 med. size cloves garlic, thinly sliced
- 1 med. red pepper, cut 1/8" strips
- 3 tbsp. lemon juice
- 1 1/4 pound med. shrimp, peeled
- 3 tbsp. dry sherry
- 1/4 teaspoon crushed red pepper flakes
- Salt (to taste)
- 3 tbsp. finely minced parsley for garnish
Direcciones
- Heat oil in large skillet over medium-high heat. Add in garlic, diced red pepper and shrimp. Cook for about 2 min, stirring constantly, just till shrimp turns pink. Increase heat to high. Add in lemon juice, sherry, warm red pepper and salt to taste; bring to boil. Serve with rice, crispy bread and salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 175 | 62% |
| Total Fat 19.71g | 25% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 143mg | 6% |
| Potassium 243mg | 7% |
| Total Carbs 4.2g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.48g | 1% |
| Protein 19.56g | 31% |
