Ingredients
- 1 pound medium shrimp
- 2 teaspoons coarse salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 cup canned Italian plum tomatoes, drained and chopped
- ½ cup dry white wine
- ¼ teaspoon dried red pepper flakes
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
202 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 24 grams protein; 182 milligrams cholesterol; 1205 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
- Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
- Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.
- This is good with rice or fusilli (corkscrew-shaped pasta).
20 minutes
Dining and Cooking