This recipe is NOT 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.
"Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish."
This is a delicious and super simple shrimp recipe that is perfect for your weeknight meal. Serve over some roasted potatoes or polenta and you have a quick two pot meal. Or serve with a hunk of great quality toasted farmer's bread and you are good to go.
Note that if you want the recipe to be a bit spicier, double the red pepper flakes. Less spicy? Use only 1/8th teaspoon.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Reheat gently to avoid overcooking the shrimp.
Serve with Roasted Potatoes or Brown Rice
|8 ounces||shrimp (peeled and deveined; reserve shells)|
|2 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 medium||onion (diced)|
|2 medium||ribs celery (diced)|
|1 15 ounce can||no salt added diced tomatoes|
|1/2 tsp||lemon zest|
|1/8 tsp||red pepper flakes|
|1/4 cup||white wine|
|2 Tbsp||fresh parsley (coarsely chopped)|
Place the shrimp shells in a small saucepan with the water and bring to a boil, then immediately reduce to a simmer and simmer for 10 minutes.
Reduce heat to low.
Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.
Add the onion and cook for 3-4 minutes, stirring frequently.
Add the celery and cook for another 3 minutes, stirring frequently.
Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.
Strain the juice from the shrimp shells into the skillet and discard the shells.
Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.
Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.
Serving size: about 2 1/2 cups
Amount Per Serving
|Calories 285||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 26g||8%|
|Dietary Fiber 5g||17%|
|Vitamin A 17%||Vitamin C 54%|
|Calcium 18%||Iron 28%|
|Vitamin K 58 mcg||Potassium 927 mg|
|Magnesium 85 mg|