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Ingredients32 m servings 278 cals
Original recipe yields 6 servings
- Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
- Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.
Per Serving: 278 calories; 19.2 g fat; 3.5 g carbohydrates; 19.1 g protein; 173 mg cholesterol; 200 mg sodium. Full nutrition
ReviewsRead all reviews 4
I cannot say enough about this recipe. The recipe calls for a lot of garlic, but when beautifully browned, it is just enough. The shrimp come out juicy, and full of delicious flavor! This rec...