Ingredients
- 3 tablespoon lemon juice
- 3 tablespoon dry white wine
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoon chopped fresh parsley
Cooking Directions
Step 1
Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
Step 2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
Nutrition Info
- Serving: Per serving
- Calories: 171
- Carbohydrates: 4g
- Fat: 6g
- Protein: 23g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 172mg
- Potassium: 271mg
- Sodium: 315mg
- Exchanges: 3 very lean protein, 1 fat
- Carbohydrate Servings: