Advertisement
Ingredients
½ cup olive oil
2 large garlic cloves, peeled and thinly sliced
1 tablespoon crushed red pepper flakes
28 to 32 large shrimp, peeled and deveined
½ teaspoon salt, plus more to taste
Freshly ground black pepper to taste
½ teaspoon paprika
1 bay leaf
6 tablespoons shrimp or chicken broth
½ teaspoon fresh lemon juice
2 teaspoons chopped parsley
Nutritional analysis per serving (4 servings)
3 grams carbs; 76 milligrams cholesterol; 285 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 295 milligrams sodium; 7 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.
Powered by
Preparation
- Step 1
Heat olive oil in a large saute pan over medium heat. Add the garlic and pepper flakes. Cook until the garlic is sizzling (reduce heat if garlic colors too quickly), about 1 minute.
- Step 2
Season shrimp with salt and pepper and add to pan. Add paprika and bay leaf. Saute until opaque on the bottom, about 1 minute. Turn shrimp over. Cook about 10 seconds.
- Step 3
Add broth. Simmer until shrimp are cooked, about 1 minute. Remove shrimp from pan with a slotted spoon and keep warm. Add lemon juice to cooking liquid. Taste and correct seasonings.
- Step 4
Spoon the sauce and sprinkle the parsley over the shrimp. Serve immediately.
Private Notes
Comments
A bit curry like but lack of coconut milk makes it a perfect accompaniment to pasta!
Excellent as is. Great meal for busy weekdays!
Added sesame oil, soy sauce and veggies