- 4 serving(s)
- Total Time:
- 30 mins
- 1 lb.
shell-on medium shrimp
- 1/4 c.
extra virgin olive oil
cloves garlic, thinly sliced
dried arbol chiles or ½ tsp crushed red pepper
fresh bay leaves
- 3/4 c.
- 1 tbsp.
chopped flat-leaf parsley
Crusty bread, for serving
- Step 1Peel and devein shrimp, reserving shells. Heat oil in a large skillet on medium-low. Add garlic and cook, stirring often, until golden brown, 5 to 7 minutes.
- Step 2Add shrimp, chiles, and bay leaves and season with ½ teaspoon salt. Increase heat to medium-high and cook, tossing often, until shrimp are just beginning to turn pink, about 1 minute.
- Step 3Remove from heat and add sherry. Return to medium-low and cook until shrimp are just opaque throughout, 3 minutes. Transfer shrimp to a serving platter and simmer sauce 1 minute (you don’t want to reduce it). Stir in parsley and spoon over shrimp. Serve with crusty bread.
PER SERVING: 210 calories, 15 g fat (2 g saturated), 13 g protein, 745 mg sodium, 5 g carbohydrate, 0 g fiber
COST PER SERVING: $4.15
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