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Ingredientes
- 1 c. Dry white wine
- 1 tsp Mustard seeds
- 1/2 tsp (or possibly to taste) red pepper flakes
- 2 x Bay leaves
- 1 x Lemon half
- 2 lb Jumpbo shrimp, shelled & deveined, tails left on
- 3 Tbsp. Minced fresh basil
- 3 Tbsp. Minced fresh dill
- 1 Tbsp. Minced fresh rosemary
- 1 Tbsp. Minced fresh tarragon
- 1 Tbsp. Minced fresh thyme
- 3 x Cloves garlic, chopped
- 1 1/2 Tbsp. Herb mustard
- 5 Tbsp. Fresh lemon juice
- 1 c. Best-quality extra virgin olive oil Salt & freshly grnd black pepper to taste
- 1 sm Sweet red pepper, cored, seeded & diced
- 1 sm Sweet yellow pepper, cored, seeded & diced
Direcciones
- (This shrimp presentation is dazzling. Bathed in lemon juice and extra virgin olive oil, the shrimp are enlivened with sliced red and hyellow peppers and perfumed with fresh basil, dill, rosemary, and thyme)
- Combine the wine, mustard seeds, red pepper flakes, bay leaves and lemon half in a 4-qt pan. Add in water to fill the pan 3/4 full. Heat to boiling.
- Add in the shrimp and cook over high heat till opaque in the center, 3 to 4 min. Drain andcool.
- Combine the basil, dill, rosemary, tarragon, thyme, garlic, mustard and lemon juice in a large bowl. Whisk in oil and season to taste with salt & pepper, and additional red pepper flakes, if you like. Stir in the red & yellow peppers and add in the shrimp. Let the shrimp marinate in the oil at least 3 hrs. Serve at room temperature with crusty bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 297 | |
| Calories from Fat 23 | 8% |
| Total Fat 2.79g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 276mg | 12% |
| Potassium 668mg | 19% |
| Total Carbs 25.49g | 7% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.75g | 5% |
| Protein 4.26g | 7% |
