Still cooking and still doing quick and easy meals, so for the last Friday of Lent (aka Good Friday), I returned to cooking light and found this shrimp recipe. It couldn't have been easier, with some chilled white wine, roasted asparagus and good old Uncle Ben's Wild Rice Pilaf, this came together easily. Oh, and everyone loved it.
Garlic Lover's Shrimp
Serve this with lots of crusty French bread.
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
8 garlic cloves, minced
1 bay leaf
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup dry white wine
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
Heat oil in a large nonstick skillet over medium-high heat. Add pepper, garlic, and bay leaf; sauté 30 seconds. Add shrimp and salt; sauté 3 minutes. Remove shrimp from skillet. Add wine, parsley, and thyme; bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Return shrimp to skillet; toss to coat. Discard bay leaf.
Yield: 4 servings
CALORIES 177 (28% from fat); FAT 5.6g (sat 0.9g,mono 2.8g,poly 1.2g); IRON 3.5mg; CHOLESTEROL 194mg; CALCIUM 84mg; CARBOHYDRATE 3.8g; SODIUM 340mg; PROTEIN 26.4g; FIBER 0.2g
And for you Weight Watcher peeps - 4 points.