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Red Chili–Garlic Florida Pink Shrimp
Recipes
Red Chili–Garlic Florida Pink Shrimp
4 servings
30 minutes total

Ingredients

  • 1 lb large wild-caught Florida pink shrimp
  • 10 cloves garlic
  • ½ bunch fresh Italian parsley
  • 1 red chili pepper
  • 1 lemon, for zest/juice
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 8 oz bakery baguette
  • ¼ cup dry white wine
  • ¼ cup unsalted butter

Steps

    1. Thaw shrimp following package instructions. Slice garlic thinly. Chop parsley and chili pepper coarsely, removing seeds and membranes if desired. Zest lemon (1 teaspoon), then juice (2 tablespoons). Use scissors to cut along backs of shrimp shells, but do not remove shells (wash hands).
    2. Preheat large sauté pan on medium 2–3 minutes. Pour oil in pan, then add garlic and peppers; cook 6–8 minutes, stirring occasionally, until garlic is lightly browned.
    3. Meanwhile, heat baguette if desired.
    4. Add wine and bring to a simmer; cook 30 seconds. Stir in shrimp, lemon zest, lemon juice, and salt; cook 4–5 minutes, stirring occasionally, until shrimp are 145°F. Remove from heat; stir in parsley and butter until melted. Serve with warm baguette.

Amount per ¼ recipe serving: Calories 500, Total Fat 27g, Sat Fat 9g, Trans Fat 0g, Chol 215mg, Sodium 930mg, Total Carb 35g, Fiber 2g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 8%, Iron 20%, Potassium 10%