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Shrimp Piquant
Recipes
Shrimp Piquant
4 servings
25 minutes total

Ingredients

  • 8–10 sprigs fresh Italian parsley
  • 1 tablespoon all-purpose flour
  • 1 tablespoon seafood seasoning
  • Large zip-top bag
  • 1 lb peeled/deveined shrimp (thawed, if needed)
  • 2 oz salt pork (about 2 slices)
  • 1 tablespoon canola oil
  • 1 tablespoon garlic spice paste
  • 8 oz trinity mix (fresh diced onions, bell peppers, celery)
  • ¼ cup cream sherry
  • 1 cup spicy pasta sauce

Steps

    1. Chop parsley leaves coarsely (2 tablespoons) and set aside. Place flour and seasoning in zip-top bag; shake to mix. Add shrimp (wash hands); seal bag tightly and shake to coat, then set aside.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Cut salt pork into small pieces (wash hands). Place oil in pan; swirl to coat. Add salt pork and garlic paste; cook 3–4 minutes, stirring occasionally, or until browned.
    3. Stir in trinity mix; cook 3–4 minutes, stirring occasionally, or until tender. Add shrimp; cook 2–3 minutes, stirring often, and just until shrimp are pink and opaque.
    4. Stir in sherry and pasta sauce; cook 2–3 more minutes or until thoroughly heated and sauce thickens. Stir in parsley and serve.

Amount per ¼ recipe serving: Calories 350, Total Fat 18g, Sat Fat 4.5g, Trans Fat 0g, Chol 220mg, Sodium 1350mg, Total Carb 13g, Fiber 2g, Sugars 5g, Protein 28g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%