| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups extra-virgin olive oil, enough to cover half way up the shrimp
- 2 ounces lemon juice
- 10 cloves garlic, minced
- 6 guindilla chiles, broken open
- 1 pound (26 to 30) shrimp peeled and deveined, tails removed
- Salt
- 1/2 bunch parsley, leaves finely chopped
Instructions
- In a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), add the oil, lemon juice, garlic and chiles. Heat over a high flame until the oil mixture starts to sizzle. Season the shrimp with a little salt and add them into the oil in 1 layer. Cook them for about 20 seconds on 1 side, then flip them over for another 20 seconds. Transfer to a serving dish, sprinkle with a little parsley and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 189 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 304 mg |
| Sodium | 1210 mg |
| Serving Size | 1 of 4 servings |
| Calories | 189 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 304 mg |
| Sodium | 1210 mg |