August 28, 2020
Spanish Garlic Shrimp
Spanish Garlic Shrimp
A simple and delicious dish that is perfect for casual entertaining.
Bon Appetit!
INGREDIENTS:
- 1/3 cup olive oil
- 4 cloves garlic, finely chopped
- ¼ teaspoon chili flakes
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon sweet Spanish paprika
- ¼ teaspoon kosher salt
- 1/8 teaspoon pepper
- 2 tablespoons dry sherry
- 1 ½ tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
METHOD
- Pour the oil into a large sauté pan and add the garlic and chili flakes. Turn the heat up to medium high. As the pan heats up, the oil will slowly get infused with the flavor of the garlic and chili (do not let the garlic brown) Once the oil is hot and the garlic is fragrant, add the shrimp to the pan. Season them with the paprika, salt, and pepper. Cook the shrimp about 2 minutes, until they just turn pink, stirring often. Add the sherry and lemon juice and cook another 2-3 minutes until the liquid is reduced and shrimp are cooked. Sprinkle the parsley on top. Serve with crusty bread for soaking up all of the delicious sauce.
Ingredients 2 tsp lime rind, finely grated 1 tbsp no-added-salt tomato paste 1 tsp smoked paprika 1/2 tsp dried chilli flakes 1 garlic clove, crushed 60ml (1/4 cu p) fresh lime juice 2 (200g eac h) chicken breast fill e ts, halved horizontally 2 bunches asparagus, trimmed, sliced 150g (1 cup) frozen baby green peas 150g sugar snap peas, trimmed, sliced 2 tsp olive oil 1 tsp maple syrup 1/2 cup fresh mint leaves, chopped 155g (3/4 cup) tri-coloured quinoa, cooked 1 tbsp sunflower-seed kernels, toasted, to serve Instructions Step 1 Combine rind, tomato paste, paprika, chilli, garlic and 2 tbs lime juice in a glass or ceramic dish. Add chicken. Turn to coat. Cover. Place in the fridge for at least 30 minutes to marinate. Step 2 Place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmering water. Cover. Steam for 2 minutes or until just tender. Refresh under cold running water. Drain. Place in a large bowl. Step 3 Preheat a chargrill pan or barbecue flat plate over medium-high heat. Spray with oil. Drain chicken. Grill for 2-3 minutes each side or until cooked through. Thinly slice. Step 4 Combine the oil, maple syrup and remaining lime juice in a bowl. Add the chicken, mint and quinoa to the greens. Add the dressing. Toss to combine. Season. Sprinkle with sunflower seeds. Nutrition and Cooking Times Prep time: 50 minutes | Cook time: 20 minutes | Serves: 4 Nutrient Value: Calories: 273cal | Protein: 30.5g | Fat: 6.1g | Carbohydrates: 25.9g - Sugars 8.2g
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In this bulletin we discuss updated information on the Ketogenic Diet. . .