| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood ent, Taverna | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 4 | Cloves garlic, finely minced | |
| 1 | t | Red pepper flakes |
| 1 | lb | Medium shrimp, peeled and |
| deveined | ||
| 2 | T | Fresh lemon juice |
| 2 | T | Dry sherry |
| 1 | T | Paprika |
| Salt and pepper | ||
| Chopped fresh flat-leaf | ||
| parsley for garnish |
INSTRUCTIONS
In a saute pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and pepper and sprinkle with garlic. Serve hot. Joyce Goldstein (1995). Taverna: Best of Casual Mediterranean Cooking. Sunset Books, CA. Part of a series: Casual Cuisines of the World. [Mastercook 16 Oc 96: Submitted by PATh: 260 cals/15.5g fat] Recipe by: Joyce Goldstein, Taverna Posted to MC-Recipe Digest V1 #818 by Walt Gray <[email protected]> on Sep 28, 1997
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