Chili-Garlic Shrimp (Cooking Light)

Chile-Garlic Shrimp

Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.


1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds peeled and deveined large shrimp (about 32)
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices
2 tablespoons chopped fresh parsley
1 tablespoon butter
Lemon wedges (optional)

1. Cook rice according to package directions, omitting salt and fat.

2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.


Yield: 4 servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)

CALORIES 344 (29% from fat); FAT 11.4g (sat 3.1g,mono 4.9g,poly 1.8g); IRON 4.8mg; CHOLESTEROL 266mg; CALCIUM 99mg; CARBOHYDRATE 21.9g; SODIUM 581mg; PROTEIN 36.9g; FIBER 1.5g

Cooking Light, APRIL 2008