| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Cklive21 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Jumbo shrimp; (8 to 10 per pound), |
| ; shelled and | ||
| ; deveined, with | ||
| ; tails left intact | ||
| 2 | tb | Salt; plus more to taste |
| 4 | c | Ice water |
| 3 | Sun-dried tomatoes; (not packed in oil), | |
| ; plumped 10 minutes | ||
| ; in hot water and | ||
| ; drained, up to 4 | ||
| 3 | lg | Cloves garlic |
| 3 | Tightly packed tablespoons fresh Italian | |
| ; parsley leaves | ||
| 1/8 | ts | Hot red pepper flakes |
| 3 | tb | Extra-virgin olive oil |
| Freshly ground black pepper | ||
| 1 | lg | Lemon; cut into 8 wedges |
INSTRUCTIONS
In a bowl, combine the shrimp with the 2 tablespoons salt and the 4 cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil. Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold. Film a large skillet or griddle with the remaining 1 tablespoon olive oil and warm over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, until pink and just firm. Pile all the seasonings over the shrimp after turning them. Transfer the shrimp onto a serving platter along with the seasonings. Serve hot or warm, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating. Yield: 4 to 5 servings Converted by MC_Buster. Per serving: 1120 Calories (kcal); 53g Total Fat; (42% calories from fat); 140g Protein; 18g Carbohydrate; 1035mg Cholesterol; 13955mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9390 Converted by MM_Buster v2.0n.
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