I’m always looking for variations of shrimp recipes. I eat a lot of shrimp because it is so quick to cook with. I can make it for lunch or dinner. The bonus is my daughter loves shrimp too. This recipe really pleased her. I guess she loved the bright flavors of the lemon and crushed red pepper as much as I did! Serve this over brown rice and you have a healthy and flavorful meal!

Chile Garlic Shrimp

Ingredients

• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 1/2 lbs peeled and deveined large shrimp, about 32
• 1 1/2 Tbsp olive oil
• 1/4 tsp crushed red pepper
• 3 large garlic cloves, sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 4 lemon slices, 1/4 inch thick
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp butter
• lemon wedges, optional

She also ordered blood pressure and allergy meds and took them for years without http://deeprootsmag.org/2020/01/24/beth-waters-uncovers-a-lost-way-of-life/ purchase levitra online ill effect. It is absolutely the schools’ as well as the teachers’ responsibility to make the parents aware of the main ingredients of the supplement pills available in the market. cheap cialis from canada When deciding to consume drugs to control the ED symptoms, one should avoid taking heavy or fatty cialis prescription meals. Remember, your lady canadian pharmacy cialis likes to be rubbed against her private parts with a throbbing big shaft.
Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon slices to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup, about 3 minutes. Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts.

Serves 4

Source: Cooking Light, April 2008