| 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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