Spiked Shrimp & Sausage - 3g Carbs, 0g Fiber
From Womans Day magazine
Kick off a Super Bowl party with a winning spread
Serves 8
Active: 10 min/Total: 8 to 10 hr on low
Planning Tip: Pork mixture can be cooked 1 day ahead
and refrigerated. Reheat stovetop or in microwave.
1/3 cup olive oil
6 cloves garlic, sliced
6 oz fully-cooked chorizo sausage, sliced
2 lb peeled, deveined jumbo shrimp
(21 to 26 per lb), thawed and patted dry if frozen
1/4 tsp each salt and crushed red pepper
1/3 cup dry sherry or dry white wine
2 Tbsp chopped parsley
Serve with: sliced French bread
1. Heat oil in a large nonstick skillet over medium heat.
Add garlic and cook 1 to 2 minutes until light golden.
Remove with slotted spoon; set aside.
2. Add chorizo to skillet; sauté 3 minutes until browned.
Add shrimp, salt and pepper; sauté 2 minutes or until
shrimp turn pink.
3. Return garlic to skillet; add sherry and cook 1 minute
or until shrimp are cooked through.
4. Transfer to a serving bowl; stir in parsley. Serve
with toothpicks and bread for dipping in pan juices.
Per serving:
313 Calories, 28g Protein, 3g Carbs, 0g Fiber, 19g Fat
(5g Sat Fat), 191mg Cholesterol, 504mg Sodium