Recipes
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Ingredients
- 1 ½ lb peeled/deveined large shrimp
- 12 cloves garlic
- ½ bunch fresh Italian parsley
- 1 red chili pepper
- 1 (8 oz) Bakery baguette
- 1 lemon, for zest/juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
Steps
- Thaw shrimp if needed; peel and devein (wash hands). Chop garlic, parsley, and chili pepper (remove seeds and membrane, if desired). Slice baguette. Zest lemon (1 teaspoon) then juice (2 tablespoons).
- Heat large sauté pan on medium 2–3 minutes. Pour oil in pan, then add garlic and chili peppers; cook 6–8 minutes, stirring occasionally, until garlic is fragrant and lightly browned.
- Stir in shrimp, lemon zest and juice, salt, butter, and parsley; cook 4–5 minutes, stirring occasionally, until shrimp is pink and opaque. Serve with baguette slices.
Amount per ¼ recipe serving: Calories 600, Total Fat 40g, Sat Fat 17g, Trans Fat 1g, Chol 235mg, Sodium 1380mg, Total Carb 36g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 0%, Calc 8%, Iron 30%, Potassium 6%