| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Chinese, Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Small shrimp |
| Salt | ||
| 2 | Dried chili peppers | |
| 4 | T | Garlic oil |
| 4 | T | Olive oil |
| Paprika | ||
| Chopped parsley |
INSTRUCTIONS
Shell, devein, and rinse shrimp. Sprinkle with salt and let sit 10 minutes. Remove seeds from chili peppers and crumble into small bits. Set aside. Combine oils and set aside. In 4 shallow ovenproof baking dishes, divide the shrimp, chili pepper, and oil. Place in a 425 degree oven and bake for 8-10 minutes until shrimp turn pink, tossing shrimp once or twice during baking. Remove and sprinkle with paprika and chopped parsley. Serve immediately with fresh country bread for soaking up the oil Source: Williams-Sonoma, Adapted from "Tapas." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 95.3mg
Sodium: 626.7mg
Potassium: 131.1mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: 10.6g