Chile-Garlic Shrimp

Chile-Garlic Shrimp
Photo by Randy Mayor

Ingredients

  • 3 large garlic cloves, sliced
  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 1 bay leaf
  • Lemon wedges (optional)
  • 4 (1/4-inch-thick) lemon slices
  • ¼ teaspoon crushed red pepper
  • + 19 more ingredients
    • ½ cup dry white wine
    • 1 tablespoon butter
    • 3 large garlic cloves, sliced
    • 1 tablespoon butter
    • Lemon wedges (optional)
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh parsley
    • 4 (1/4-inch-thick) lemon slices
    • 1 ½ tablespoons olive oil
    • ½ cup dry white wine
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon black pepper
    • 1 ½ pounds peeled and deveined large shrimp (about 32)
    • 1 ½ tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon salt
    • ¼ teaspoon crushed red pepper
    • 1 bay leaf
    • 1 ½ pounds peeled and deveined large shrimp (about 32)

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...

View full recipe at My Recipes

Comments

Variations on Chile-Garlic Shrimp

  • Chile-Garlic Shrimp
    • 2 tablespoons extra-virgin olive oil (preferably Spanish)
    • 2 dried red chiles (plus more for garnish, if desired)
    • 2 teaspoons brandy
    • +2 other ingredients


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