Advertisement
Ingredients
2 tablespoons unsalted butter
½ cup finely diced onion
½ cup finely diced green bell pepper
½ jalapeno, seeded and finely slivered
3 cloves garlic, crushed and minced
1 pound peeled medium shrimp
1 cup finely chopped peeled fresh tomato
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
Nutritional analysis per serving (4 servings)
6 grams carbs; 198 milligrams cholesterol; 202 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 1 gram fiber; 482 milligrams sodium; 24 grams protein; 2 grams 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.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees. Heat butter in large skillet. Add onion, green pepper, jalapeno and garlic, and cook until softened. Stir in shrimp, cook 1 or 2 minutes until just opaque, and then add tomato and parsley. Season with salt and pepper.
- Step 2
Transfer to shallow baking dish, preferably earthenware. Drizzle with oil, and bake for 10 to 15 minutes, until bubbling. Serve at once.
Private Notes