From: EatingWell Magazine, Spring 2004
This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as an appetizer
3 tablespoons lemon juice
3 tablespoons wine, dry white
2 teaspoons oil, olive, extra-virgin
3 cloves garlic minced
1 pound shrimp, peeled and deveined medium (30-40 per pound)
1 teaspoon oil, olive, extra-virgin
1 whole bay leaf
1/4 teaspoon pepper, red, crushed or 1 dried red chile, halved
1/4 teaspoon salt or to taste
2 tablespoons parsley, fresh chopped
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.
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.
3. 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.