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 sauté is a lesson in simplicity!” Very simple shrimp dish. Hope you enjoy it!
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 sauté is a lesson in simplicity!” Very simple shrimp dish. Hope you enjoy it!
Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
Add shrimp and toss to coat.
Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
Drain well, reserving marinade.
Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
Return the shrimp and any accumulated juices to the pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.
