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Add a photoRaciónes: 6
Ingredientes
- 1/2 c. mayonnaise
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. minced liquid removed capers
- 1 Tbsp. lemon juice
- 1 sm clove garlic, mashed
- 1/8 tsp saffron, crushed
- 1 lb large shrimp (about 16 to 20), shelled and deveined
- 2 tsp paprika
- 3/4 tsp salt
- 1/3 c. roasted red peppers cut in 1/2 inch strips
- 2 Tbsp. extra virgin olive oil
Direcciones
- To make aioli: In a small bowl, combine mayonnaise, parsley, capers, lemon juice, garlic and saffron; cover and chill till ready to use.
- Makes 1/2 c..
- To cook shrimp: Sprinkle shrimp with paprika and salt. Wrap each shrimp with a strip of roasted red pepper and fasten with a toothpick. Heat extra virgin olive oil in a large skillet over medium-high heat. Add in half the shrimp; cook till center is opaque, about 3 min, turning once; remove from skillet. Repeat with remaining shrimp, adding more oil if needed.
- Or possibly, to broil shrimp, place pepper-wrapped shrimp, without toothpicks, on a rack in a broiler pan; brush with extra virgin olive oil; broil just till center is opaque, about 3 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 262 | |
| Calories from Fat 190 | 73% |
| Total Fat 21.43g | 27% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 543mg | 23% |
| Potassium 183mg | 5% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.38g | 0% |
| Protein 15.62g | 25% |
