This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays." -Emeril Lagasse
The great thing about shrimp and other fish is that you can make such a quick meal. Every time I have someone complain about not having the time to cook I think of recipes like this one – 1 minute to chop the shallot, 1 minute to chop the celery, 9 minutes to cook the veggies and shrimp. Simple.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes good leftovers. Make extra so you can put the shrimp on sandwiches or in salads.
|1 Tbsp||olive oil|
|2 large||shallots (finely minced)|
|1 large||rib celery (finely minced)|
|8 ounces||shrimp (peeled and deveined)|
Place a medium skillet over medium high heat.
Add the olive oil and when hot add the shallots.
Cook for about 1 minute. Stir frequently.
Add the celery and cook for about 1 minute. Stir frequently.
Add the shrimp and cook for about 7 minutes. Toss occasionally.
As the shrimp begin to turn pink, add the capers.
Cook for about two more minutes and serve.
Serving size: about 1 1/2 cups
|Calories 198||Calories from Fat 79|
|% Daily Value|
|Total Fat 9g||15%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber <1g||2%|
|Vitamin A 10%||Vitamin C 8%|
|Calcium 5%||Iron 19%|
|Vitamin K 11 mcg||Potassium 331 mg|
|Magnesium 49 mg|