4
N/A
25 minutes
12 cloves garlic
1/2 bunch fresh Italian parsley
1 red chile pepper
1 8-oz bakery baguette
1 lemon (for zest/juice)
1/4 cup extra-virgin olive oil
1 1/2 lb peeled/deveined large shrimp (thawed if needed)
1 teaspoon kosher salt
4 tablespoons unsalted butter
- Chop garlic, parsley, and pepper (remove seeds and membrane, if desired). Slice baguette. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Heat large sauté pan on medium 2-3 minutes. Pour oil in pan, then add garlic and peppers; cook 6 -8 minutes, stirring occasionally, or until garlic is fragrant and lightly browned.
- Stir in shrimp, lemon zest and juice, salt, butter, and parsley; cook 4-5 minutes and until shrimp are pink and opaque. Serve with baguette slices.
CALORIES (per 1/4 recipe): 600; FAT: 40g; SAT FAT: 17g; TRANS FAT: 1g; CHOL: 235mg; SODIUM: 1380mg; CARB: 36g; FIBER: 1g; SUGARS: 2g; PROTEIN: 36g; VIT A: 0%; VIT C: 0%; CALC: 8%; IRON: 30%
12 cloves garlic
1/2 bunch fresh Italian parsley
1 red chile pepper
1 8-oz bakery baguette
1 lemon (for zest/juice)
1/4 cup extra-virgin olive oil
1 1/2 lb peeled/deveined large shrimp (thawed if needed)
1 teaspoon kosher salt
4 tablespoons unsalted butter
- Chop garlic, parsley, and pepper (remove seeds and membrane, if desired). Slice baguette. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Heat large sauté pan on medium 2-3 minutes. Pour oil in pan, then add garlic and peppers; cook 6 -8 minutes, stirring occasionally, or until garlic is fragrant and lightly browned.
- Stir in shrimp, lemon zest and juice, salt, butter, and parsley; cook 4-5 minutes and until shrimp are pink and opaque. Serve with baguette slices.
CALORIES (per 1/4 recipe): 600; FAT: 40g; SAT FAT: 17g; TRANS FAT: 1g; CHOL: 235mg; SODIUM: 1380mg; CARB: 36g; FIBER: 1g; SUGARS: 2g; PROTEIN: 36g; VIT A: 0%; VIT C: 0%; CALC: 8%; IRON: 30%
