Usually, when a recipe states preparation time, I multiply it by about 1.5 because I’m not the fastest cook. I do everything slowly – prep, chopping, clean-up, etc. – unless I’m hurrying and Tazmanian-deviling through my kitchen, which is its own brand of disaster.
Anyway, I bring this up because this week’s recipe actually takes me LESS than the scant 30 minutes Food & Wine tells you to expect. Winning! It’s quick, it’s healthy, its flavors are bright and fresh, and it comes in under 150 calories a serving. Serve it with some rice and any green vegetable and you’ve got a fantastic, balanced dinner. Bon appetit!
1 pound large shrimp, shelled and deveined
1 1/2 tablespoons minced garlic
1 tablespoon Creole seasoning
1 red bell pepper, finely chopped
2 tablespoons olive oil (the original recipe calls for vegetable oil, but I prefer olive)
Juice of 2 lemons
1/4 cup chopped parsley
- In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.
- In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.
Nutritional Information: 128 Calories, 7.5g Fat, 6.25g Carbohydrates, 8.75g Protein