Pepper Shrimp
Updated February 16, 2023
- Total Time
- 35 minutes, plus overnight marination
- Rating
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Ingredients
½ cup fruity red wine, such as Beaujolais or red zinfandel
1 8-ounce can tomato sauce
1 teaspoon dried chervil
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon dried oregano
Salt to taste
2 teaspoons pepper
½ cup olive oil
2 cloves garlic, minced
½ cup loosely packed flat-leaved parsley, chopped
2 pounds medium shrimps, peeled and deveined
Nutritional analysis per serving (8 servings)
4 grams carbs; 143 milligrams cholesterol; 226 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 1 gram fiber; 779 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt and pepper.
- Step 2
Heat the oil in a skillet and cook the minced garlic over medium heat for 1 minute. Add the tomato-sauce mixture and bring to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 10 minutes.
- Step 3
Remove from heat and set aside to cool for 5 minutes. Stir in chopped parsley.
- Step 4
Place the shrimp in a single layer in a nonmetal baking dish. Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature, or overnight in the refrigerator.
- Step 5
Preheat the broiler. Broil the shrimps about 6 inches from the heat for 10 minutes or until cooked through, turning once.
Private Notes
Comments
Vegetarian you say?