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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 1-1/4 cups chicken or vegetable broth
  • 10 medium pitted ripe olives, finely chopped
  • 1 red chili pepper, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 4 garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined

Nutritional Facts

1/2 cup: 113 calories, 2g fat (0 saturated fat), 139mg cholesterol, 498mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat.

Directions

  1. In a large nonstick skillet, combine the first 10 ingredients. Bring to a boil; cook until mixture is reduced by half. Add shrimp. Simmer, uncovered, for 3-4 minutes or until shrimp turn pink, stirring occasionally. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zippy Shrimp in Light & Tasty April/May 2001, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Zippy Shrimp

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
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MY REVIEW
Shoes58 User ID: 2519954 35747
Reviewed Aug. 20, 2013

"this did not turn out well but i think it was due to my skillet being too small. the shrimp couldn't cook properly with all the other ingredients in the pan. will revisit this with my huge skillet"

MY REVIEW
bloocat68 User ID: 4593521 30214
Reviewed Jul. 21, 2011

"This was delicious! Will make again and again but will double the sauce."

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