Shrimp is ready

 

• Calories: 84
• Protein: 18 grams
• Selenium: 48% of the RDI
• Vitamin B12: 21% of the RDI
• Iron: 15% of the RDI
• Phosphorus:
   12% of the RDI
• Niacin: 11% of the RDI
• Zinc: 9% of the RDI
• Magnesium: 7% of the RDI

Ingredients :

• 4 cloves garlic
• 1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
• kosher salt to taste
• 1 teaspoon hot smoked paprika (optional)

• 1/4 cup extra-virgin olive oil
• 2 tablespoons dry sherry
• 1 tablespoon chopped Italian flat-leaf parsley

Directions :

1. Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
2. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.