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Sherry, garlic, and olive oil combine with paprika to give these sizzled shrimp a Spanish flair. In Spain, sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. Works great with squid or scallops too.
Ingredients
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons dry sherry
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Directions
Step 1
Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
Step 2
Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
Step 3
Garnish servings with chopped parsley.
Tips
You can use lemon juice instead of sherry.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 223 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 11% |
| Cholesterol173mg | 58% |
| Sodium284mg | 12% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein19g | |
| Vitamin C6mg | 32% |
| Calcium45mg | 3% |
| Iron3mg | 18% |
| Potassium217mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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