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Ingredientes
- 1 1/2 lb jumbo shrimp shelled, deveined
- 1 Tbsp. extra-virgin extra virgin olive oil (1 turn around the pan)
- 2 Tbsp. butter
- 1/4 tsp crushed red pepper flakes
- 4 x garlic cloves crushed
- 1/2 c. dry white wine
- 1/2 x lemon juiced A handful of minced flat leaf parsley Coarse salt to taste Freshly-grnd black pepper to taste Caesar Greens (see recipe)
Direcciones
- Butterfly shrimp by splitting meat almost all the way through lengthwise.
- Heat a large nonstick skillet over medium to medium-high heat. Add in oil and butter to pan and heat butter. Add in crushed pepper, garlic, and shrimp. Saute/fry shrimp till pink but not cooked through, 2 min, then add in wine and let it almost evaporate out, another 2 min. Remove pan from heat and sprinkle shrimp with lemon juice and parsley then season with salt and pepper, to taste.
- Pile several shrimp on each plate of Caesar Greens and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 107 | 37% |
| Total Fat 12.09g | 15% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 295mg | 12% |
| Potassium 364mg | 10% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.41g | 0% |
| Protein 34.82g | 56% |
