Here is another great recipe from the book, “1000 Low Fat, Salt, Surgar, and Cholesteral Recipes. This can be server as an appetizer to be shared with friends, or as a main course served with a few other items on the table. Don’t skip the crusty bread for dipping in the olive oil the shrimp are cooked in. The oil is full of flavor from the chilies and garlic, and a bit decadent. Hope you enjoy this one.
Giant Garlic Shrimp
In Spain, giant garlic shrimp are cooked in small half-glazed earthenware dishes called "cazuelas." The shrimp arrive at your table sizzling.
Equipment
- 1 Cazuelas If you don't have one of these, a nice heavy duty cast iron skillet will work just as well.
Ingredients
- 1/4 cup olive oil Extra Virgin
- 4 cloves finely chopped
- 2 each fresh red chilies deseeded and finely chopped
- 1 lb Jumbo Shrimp Deveined with shell still on.
- 2 tbsp chopped flat leaf parsley
- 1 lemon cut into wedges
- 1 load crusty bread Cut into rounds if baguette.
Instructions
- Heat the olive oil in chosen vessel for cooking over low heat. Add the garlic and chilies, and cook, stirring occasionally, for 1-2 minutes until softened, but not colored.
- Add the shrimp, arranged in the cooking vessel in single layer. Be sure the cook the shrimp on both sides coating with the garlic, chilies, and oil. Cook about 3 minutes on each side.
- Turn off the head and add the chopped fresh flat leaf parsley. Season with salt and pepper to taste.
- Divide the shrimp and garlic-flavored oil among warmed serving dishes and serve with lots of crusty bread. Garnish with lemon wedges.
Notes
I used red Argentinian shrimp, with about 8 - 12 per pound. Serving size will depend on size of shrimp, but just divide the total by 4.
Nutrition
Serving: 4eachCalories: 385kcalCarbohydrates: 1gProtein: 26gFat: 31gSaturated Fat: 5g
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