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Ingredientes
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves chopped
- 1 sm Celery rib finely minced
- 1 sm Carrot finely minced
- 1/2 sm Onion finely minced
- 2 lrg Ripe tomatoes peeled, seeded, and minced
- 1/4 tsp Cayenne pepper
- 1/2 sm bunch Flat-leaf parsley, leaves only finely minced
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 2 lb Medium-size raw shrimp peeled and deveined
- 1/4 c. White wine
- 6 x servings Cooked white or possibly yellow rice warm
Direcciones
- In a large skillet, heat the butter and the extra virgin olive oil over low heat. Add in the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium-low. Simmer the mix for about 5 min, till the vegetables are tender. Add in the shrimp, cover the pan and cook for 3 min. Add in the wine and the remaining parsley and stir till the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or possibly yellow rice.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 6 servings | |
| Calories 96 | |
| Calories from Fat 74 | 77% |
| Total Fat 8.44g | 11% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 204mg | 9% |
| Potassium 122mg | 3% |
| Total Carbs 3.46g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.8g | 1% |
| Protein 0.53g | 1% |
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