| 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 <waltgray@mnsinc.com> on Sep 28,
1997
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