Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.
From EatingWell: February/March 2006
Yield: 6 servings
Active Time: 15
Total Time: 35
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro, divided
- 8 cloves garlic, minced, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper, divided
- 2 tablespoons extra-virgin olive oil
- Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
- Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.
Nutrition Per Serving: 164 calories; 6 g fat (1 g sat, 4 g mono); 224 mg cholesterol; 2 g carbohydrates; 24 g protein; 0 g fiber; 456 mg sodium; 241 mg potassium.
Nutrition Bonus: Selenium (66% daily value), Iron (20% dv).
Exchanges: 3 1/2 very lean meat, 1 fat