Chile-Garlic Shrimp

Chile-Garlic Shrimp
Photo by Randy Mayor

Ingredients

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


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