Lemony Shrimp Gambas
This shrimp recipe makes a tasty and healthy snack—researchers say eating shrimp improves the ratio of good cholesterol (HDL, which keeps you arteries clear) to bad (LDL)
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6 Tbsp (90 mL) extra-virgin olive oil
20 jumbo shrimp (fresh, or thawed from frozen), peeled and deveined, tail off
3 cloves garlic, minced
2 Tbsp (30 mL) jalapeño pepper or other chili, finely diced
1 Tbsp (15 mL) lemon zest
1/2 cup (125 mL) fresh parsley, finely chopped
Salt and pepper to taste
Gambas al ajillo, or “shrimp in garlic,” is a common and popular dish in Spain. You can add pasta to make this a main course, too. Since the garlic is one of the major flavour elements, it’s important to ensure it doesn’t burn, as that would make the dish bitter. I like to serve these straight off the stove from our old cast-iron pan—the bright colours of the shrimp with the parsley and lemon zest jump out from the black. People can serve themselves right from the pan using toothpicks and a few pieces of crusty bread to scoop up the remnants on the bottom—delicious!
Pour olive oil into skillet over medium heat. Add shrimp and cook on one side until pink. Turn over, and add garlic and jalapeño pepper. Continue cooking until shrimp is completely pink and cooked through. Remove from heat and add lemon zest and parsley. Season to taste.
Serves six.
Per serving: 150 calories, 5 g protein, 14 g fat (2 g saturated fat), 2 g carbohydrates, 0 g fibre, 35 mg cholesterol, 38 mg sodium
Best Health Magazine, November/December 2009; photography by Edward Pond
