Rosemary Shrimp in Sherry
Photo: Rosemary Shrimp in Sherry Photography by Hasnain Dattu
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 168168 cal |
| pro | 17 g17g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 129 mg129mg chol |
| sodium | 417 mg417mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1616 iron |
| vit A | 44 vit A |
| vit C | 33 vit C |
| folate | 33 folate |
Shrimp scented with rosemary and sherry are simply irresistible. They're also ready in a flash.
Ingredients
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 lb colossal shrimp , peeled and deveined (tails intact) 12 to 15 size1 lb colossal shrimp, peeled and deveined (tails intact) 12 to 15 size
- 1 tbsp fresh rosemary leaves 1 tbsp fresh rosemary leaves
- 1/4 cup dry sherry 1/4 cup dry sherry
- 1/4 tsp each salt and pepper 1/4 tsp each salt and pepper
- 1/4 tsp hot pepper sauce 1/4 tsp hot pepper sauce
Preparation
In large skillet, heat oil over medium-high heat; saut?arlic until light golden and fragrant, about 10 seconds.
Add shrimp and rosemary; saut?ust until shrimp are pink, about 1 minute. Add sherry, salt, pepper and hot pepper sauce; saut?ntil liquid is reduced by half, about 3 minutes.
Additional information :
Tip
You can replace the sherry with 3 tbsp (50 mL) sodium-reduced chicken stock mixed with 1 tbsp (15 mL) sherry vinegar.
Source : Canadian Living Magazine: October 2005
- Keywords : Skillet; Appetizers; Snacks; Spanish; Portuguese; Shrimp;
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