This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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 am not a glutton - I am an explorer of food.”
-Erma Bombeck, Housewife and Humorist
In Spain this recipe is everywhere and goes by the name Gambas Aceitunas. There's a multitude of variations but I like this one. The acidity of the green olives goes great with the sweetness of the shrimp. You can use almost any ingredients – green onions, red onions, pine nuts, basil, dill – there are so many variations. Making them spicy is a great choice. I love serving this over rice or pan fried potatoes.
Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.
Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.
Servings = 2 | Serving size =4 ounces shrimp
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
Serve with Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Salad with Sweet Soy Dressing and Goat Cheese or Spinach and Garlic or Spinach and Garlic - Low Sodium Version or Zucchini Salad
|4 tsp||olive oil|
|6 large||green olives (thinly sliced)|
|2 Tbsp||slivered almonds|
|fresh ground black pepper (to taste)|
|8 ounces||shrimp (peeled and deveined)|
|1/4 cup||white wine|
|2 Tbsp||fresh oregano|
Place the olive oil in a skillet over medium – high heat.
When the oil is hot add the garlic, shallots olives and almonds. Cook, tossing frequently, for about 5 minutes until the shallots begin to soften. Add the salt, pepper and shrimp.
Cook, tossing frequently, for about 6 – 8 minutes. As the shrimp begin to turn pink add the white wine and oregano. Cook for about one minute more until the shrimp are done. Serve.
Serving size = 4 ounces shrimp
Servings = 2
Amount Per Serving
|Calories 342||Calories from Fat 150|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 11g|
|Trans Fat 0g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 2g||9%|
|Vitamin A 20%||Vitamin C 14%|
|Calcium 15%||Iron 29%|
|Vitamin K 12 mcg||Potassium 509 mg|
|Magnesium 85 mg|