Wednesday, July 28, 2010

Shrimp Paulista

Yet again, I am borrowing a recipe from my email. I have tried, seriously tried to find love for all things shrimp, but I just can't do it. But, y'all do, and this recipe looks too delicious to not pass along. This is also a healthier recipe, and diabetic friendly, only containing 2 grams of carbs per serving. Eating Well is such a delight.

2 lbs  large shrimp, peeled and deveined
2 tbsp  lime juice
1/2 cup  chopped fresh cilantro, divided
8 cloves  garlic, minced, divided
1/2 tsp kosher salt, divided
1/2 sp  crushed red pepper, divided
2 tbsp extra-virgin olive oil 
1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

1 comment:

Jacqueline said...

Oh, this has all the ingredients for a fabulous taste. We love shrimp just about anyway, but we have never tried anything like this. I am printing this one off now.