Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 3 | Cloves garlic; minced |
| 1 | Bay leaf |
| ¼ teaspoon | Crushed red pepper (or 1 dried red chili, halved) |
| 1 pounds | Medium shrimp; peeled, deveined, tails on |
| Salt to taste | |
| 2 tablespoons | Each: dry white wine; fresh lemon juice, chopped fresh parsley |
Chicago Tribune
Preparation time: 15 minutes Cooking time: 3-4 minutes Yield: 8 servings 1. Heat oil in large non-stick skillet over high heat. Add garlic, bay leaf and red pepper. Cook until garlic just begins to color, about 1 minute. 2.
Add shrimp and season with salt. Stir until shrimp turn pink, 2 to 3 minutes. Stir in white wine and lemon juice. Adjust seasoning. Transfer to platter and sprinkle with parsley. Nutrition information per serving: Calories ....... 80 Fat ............ 3 g Cholesterol .. 87 mg Sodium ......
85 mg Carbohydrates .. 1 g Protein ....... 12 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 6, 1997