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Ingredients
- 1/2 c. extra virgin olive oil
- 4 med. size cloves garlic, thinly sliced
- 1 med. red pepper, cut 1/8" strips
- 3 tbsp. lemon juice
- 1 1/4 pound med. shrimp, peeled
- 3 tbsp. dry sherry
- 1/4 teaspoon crushed red pepper flakes
- Salt (to taste)
- 3 tbsp. finely minced parsley for garnish
Directions
- Heat oil in large skillet over medium-high heat. Add in garlic, diced red pepper and shrimp. Cook for about 2 min, stirring constantly, just till shrimp turns pink. Increase heat to high. Add in lemon juice, sherry, warm red pepper and salt to taste; bring to boil. Serve with rice, crispy bread and salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 884g | |
| Calories 1688 | |
| Calories from Fat 1047 | 62% |
| Total Fat 118.24g | 148% |
| Saturated Fat 16.84g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 862mg | 287% |
| Sodium 858mg | 36% |
| Potassium 1457mg | 42% |
| Total Carbs 25.23g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.86g | 6% |
| Protein 117.38g | 188% |
