| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Taverna, Seafood ent |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
lg |
Cloves garlic; finely minced |
| 1 |
ts |
Red pepper flakes |
| 1 |
lb |
Medium shrimp; peeled and deveined |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
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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