Chile-Garlic Shrimp

Photo by Randy Mayor
Ingredients
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 3 large garlic cloves, sliced
- Lemon wedges (optional)
- 3 large garlic cloves, sliced
- 1 bay leaf
- ¼ teaspoon crushed red pepper
- + 19 more ingredients
-
- 1 tablespoon butter
- ¼ teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- ½ cup dry white wine
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh parsley
- 1 ½ tablespoons olive oil
- 1 ½ pounds peeled and deveined large shrimp (about 32)
- ½ cup dry white wine
- 4 (1/4-inch-thick) lemon slices
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1 ½ pounds peeled and deveined large shrimp (about 32)
- ½ teaspoon salt
- 1 tablespoon butter
- 1 ½ tablespoons olive oil
- 4 (1/4-inch-thick) lemon slices
- Lemon wedges (optional)
- 1 bay leaf
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 he...
Variations on Chile-Garlic Shrimp
-
- 2 tablespoons fresh parsley
- 2 pounds large shrimp
- 10 cloves garlic
- 2 teaspoons brandy
- 2 dried red chiles (plus more for garnish, if desired)
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