Shrimp with Calamint, Garlic, and Red Chiles

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Ingredients (6)

  • 4 tablespoons extra virgin olive oil
  • 2 pounds large, unpeeled, deveined shrimp
  • 4 cloves thinly sliced garlic
  • 2 seeded and thinly sliced red jalapeño or pasilla chiles
  • 1/2 cup dry white vermouth
  • 2 tablespoons chopped calamint
Nutritional Information
  • Calories214
  • Fat10.91g
  • Saturated fat1.64g
  • Trans fat0.03g
  • Carbs3.77g
  • Fiber0.67g
  • Sugar0.18g
  • Protein21.01g
  • Cholesterol190.51mg
  • Sodium859.36mg
  • Nutritional Analysis per serving (6 servings) Powered by

An aromatic, spicy seafood treat.

Instructions

  1. 1In a large, heavy skillet, heat 4 tablespoons extra virgin olive oil. Add 2 pounds large, unpeeled, deveined shrimp, 4 cloves thinly sliced garlic, and 2 seeded and thinly sliced red jalapeño or pasilla chiles and cook until the shrimp are opaque and the garlic is light brown.
  2. 2Pour in 1/2 cup dry white vermouth, add 2 tablespoons chopped calamint, and turn the shrimp over to cook 1 more minute. Season to taste with salt and pepper, toss to combine the flavors, and serve.
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