Chile-Garlic Shrimp

D made this on Friday. It came together fast. It was pretty good, but not very filling. I wanted another serving but, refrained myself. We thought it was a little bland. Perhaps some more red pepper. We had with a Caesar Salad.

Chile-Garlic Shrimp

Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.

1 (3 1/2-ounce) bag boil-in-bag brown rice

1/2 teaspoon salt

1/8 teaspoon black pepper

1 1/2 pounds peeled and deveined large shrimp (about 32)

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper

3 large garlic cloves, sliced

1 bay leaf

1/2 cup dry white wine

4 (1/4-inch-thick) lemon slices

2 tablespoons chopped fresh parsley

1 tablespoon butter

Lemon wedges (optional)

1. Cook rice according to package directions, omitting salt and fat.

2. 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 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. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.

Yield: 4 servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)CALORIES 344 (29% from fat); FAT 11.4g (sat 3.1g,mono 4.9g,poly 1.8g); IRON 4.8mg; CHOLESTEROL 266mg; CALCIUM 99mg; CARBOHYDRATE 21.9g; SODIUM 581mg; PROTEIN 36.9g; FIBER 1.5g

Cooking Light, APRIL 2008