This is a simple, nutritious, protein-filled main that was featured in a recent Cooking Light magazine. I served ours with basmati rice and a big salad.
TWICE-COOKED GARLIC AND BUTTER SHRIMP
For some reason, my shrimp almost always seem to take longer to cook through than the recipe would suggest. This recipe was no exception. Make sure that you cook the shrimp until they are cooked through, regardless of the cooking time suggested by the recipe.
Nutritional Information (per serving - serves 4)
149 calories - 4.3 g. fat - 23 g. protein - 3 g. carbohydrates - 0 g. fiber
- 1 lb. medium or large shrimp, peeled and deveined
- 1 tsp. olive oil
- 4 garlic cloves, thinly sliced
- 1-1/2 tsp. butter
- 3 tbsp. fresh lemon juice
- 1 tbsp. chopped fresh flat-leaf parsley
- 1/4 tsp. kosher salt
1. Coat a large skillet with cooking spray. Arrange shrimp in a single layer in the unheated pan.
2. Turn heat to low. Cook shrimp 8 minutes without turning.
3. Increase heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange.
4. Turn shrimp over and cook 2 minutes more or until shrimp turn orange on bottom edges.
5. Place shrimp in a large bowl.
6. Heat pan over medium-high heat. Add oil to pan, swirl to coat.
7. Add shrimp to pan and saute 45 seconds.
8. Turn off heat. Add garlic and toss to coat. Allow garlic to soften but not brown.
9. Add butter, lemon juilce, and parsley. Toss to melt butter and coat.
10. Add salt, if desired, and serve.