Chile-Garlic Shrimp

Chile-Garlic Shrimp
Photo by Randy Mayor

Ingredients

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

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...

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Comments

Variations on Chile-Garlic Shrimp

  • Chile-Garlic Shrimp
    • 2 tablespoons fresh parsley
    • 2 tablespoons extra-virgin olive oil (preferably Spanish)
    • 2 pounds large shrimp
    • 10 cloves garlic
    • +1 other ingredients


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