| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Crushed red pepper (or 1 dried red chili, halved) |
| 1 |
lb |
Medium shrimp; peeled, deveined, tails on |
|
|
Salt to taste |
| 2 |
tb |
Each: dry white wine; fresh lemon juice, chopped fresh parsley |
INSTRUCTIONS
Chicago Tribune
Preparation time: 15 minutes Cooking time: 3-4 minutes Yield: 8 servings
1. Heat oil in large non-stick skillet over high heat. Add garlic, bay leaf
and red pepper. Cook until garlic just begins to color, about 1 minute. 2.
Add shrimp and season with salt. Stir until shrimp turn pink, 2 to 3
minutes. Stir in white wine and lemon juice. Adjust seasoning. Transfer to
platter and sprinkle with parsley. Nutrition information per serving:
Calories ....... 80 Fat ............ 3 g Cholesterol .. 87 mg Sodium ......
85 mg Carbohydrates .. 1 g Protein ....... 12 g Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997
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