Shrimp/Garlic Sauce
A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.
Yield
4 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
olive |
|
| 4 | each |
garlic
cloves, thinly sliced |
|
| 1 | each |
sweet red bell peppers
red, finely chopped |
|
| 1 ¼ | pound |
shrimp
|
|
| 3 | tablespoons |
lemon
juice |
|
| 3 | tablespoons |
sherry
dry |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 3 | tablespoons |
parsley leaves
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
olive |
|
| 4 | each |
garlic
cloves, thinly sliced |
|
| 1 | each |
sweet red bell peppers
red, finely chopped |
|
| 567 | g |
shrimp
|
|
| 45 | ml |
lemon
juice |
|
| 45 | ml |
sherry
dry |
|
| 1.3 | ml |
red pepper flakes
|
|
| 45 | ml |
parsley leaves
fresh, finely chopped |
|
Directions
Heat the oil in a large skillet over medium-high heat. Add the garlic, pepper and shrimp. Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink. Increase the heat to high. Add the lemon juice, sherry, hot red pepper, and salt to taste and bring to a boil.
Serve immediately, sprinkled with parsley. The total cooking time shouldn't be more than 5 minutes. Serve over rice with a salad for a delicious, quick meal.
