Chile-Garlic Shrimp

By Tonya_Speed

NUTRITION per serving: 166 Calories; 5g Fat; 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 176mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Fat. Points: 4

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 1/2 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, sliced
• 1 bay leaf
• 1/3 cup dry white wine (or use white grape juice with a splash of cider vinegar)
• 4 lemon slices, 1/4" thick
• 1 1/2 tablespoons chopped parsley
• 1/2 tablespoon butter
• Lemon wedges (optional)

Details

Servings 4

Preparation

Step 1

Sprinkle salt and pepper evenly over shrimp. Heat the oil in a large skillet over medium heat; add shrimp, crushed red pepper flakes, garlic and bay leaf; cook and stir for 3 minutes. Add wine (or juice/vinegar) and lemon to the skillet. Raise heat to medium-high and bring mixture to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add chopped parsley and butter, stirring until butter melts. Serve shrimp with lemon wedges if desired.

LC SERVING SUGGESTION: Serve over Cauli-Rice (same directions as Day 1, but without the salsa). Add a big green salad.
SERVING SUGGESTION: Serve over brown rice instead of Cauli-Rice.
KOSHER: Use boneless skinless chicken breast meat that has been cut to the approximate size of shrimp.
GLUTEN FREE: No changes necessary.