Ingredients
-
1
-
-
3
-
3
-
2
-
3
-
-
1
-
1
-
1/4
-
1/4
-
2
-
-
-
Directions
Sizzled Citrus Shrimp,Serve this as a main dish or present as an appetizer. From the Spring 2004 edition of Eating Well Magazine, who says, “This Spanish-inspired saute is a lesson in simplicity!” Very simple shrimp dish. Hope you enjoy it!,Hello Bev, what a lovely dinner we had! We followed your recipe as was posted and it was great! I worry about the amount of heat I can tolerate but this was just perfect! We served it with plain brown rice and asparagus, what a treat! We used the jumbo shrimp instead of the smaller size. Thanks so much for posting, Diane :=),very easy to make, really enjoyed it, but needed a bit of salt.
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Steps
|
1
Done
|
Combine Lemon Juice, Wine, 2 Tsp Oil and Garlic in a Medium Bowl. |
|
2
Done
|
Add Shrimp and Toss to Coat. |
|
3
Done
|
Cover and Marinate in the Refrigerator For 15 Minutes, Tossing Occasionally. |
|
4
Done
|
Drain Well, Reserving Marinade. |
|
5
Done
|
Heat 1 Tsp Oil in a 12-Inch Non Stick Skillet Over Medium-High Heat. |
|
6
Done
|
Add Shrimp and Cook, Turning Once, Until Barely Pink, About 30 Seconds Per Side; Transfer to a Plate. |
|
7
Done
|
Add Bay Leaf, Crushed Red Pepper and the Reserved Marinade to the Pan; Simmer For 4 Minutes. |
|
8
Done
|
Return the Shrimp and Any Accumulated Juices to the Pan; Heat Through. |
|
9
Done
|
Season With Salt, Sprinkle With Parsley and Serve Immediately. |
|
10
Done
|
About 4 Servings- 3/4 Cup Each. |
