R.O.D.--Spanish Shrimp w/Garlic Sauce

This sounds really good.  I got the recipe from an email from "Prevention" magazine.  I have not tried it yet, but maybe this weekend......

Spanish Shrimp With Garlic Sauce

• Prep Time: 8 mins
• Cook Time: 17 mins
• Total Time: 25 mins
• Serves: 4

This smoky shrimp dish features the tender crunch of seedless English (or hothouse) cucumbers, which have a thin skin and require no peeling.

Ingredients

• 4 tablespoons olive oil, divided
• 2 red bell peppers, cut into thin strips
• 1/2 seedless cucumber, thinly sliced (1 1/2 cups)
• 1/4 teaspoon salt, divided
• 4 large garlic cloves, minced
• 1 pound peeled and deveined shrimp, thawed if frozen
• 1 tablespoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons medium-dry sherry (optional)
• 2 tablespoons freshly squeezed lemon juice

Directions

1.

Warm 1 tablespoon of the oil in a large, deep, heavy skillet over medium heat. Add the bell peppers, cover, and cook, stirring often, for about 5 minutes or until tender. Add the cucumber and 1/8 teaspoon of the salt, cover, and cook, stirring often, for 3 minutes or until tender and becoming translucent. Transfer the vegetables to a serving dish. Cover to keep warm.

2.

Combine the garlic and remaining 3 tablespoons oil in the same skillet over medium heat. Cook, stirring, for about 1 minute or until fragrant.

3.

Stir in the shrimp and sprinkle with the paprika, black pepper, and remaining 1/8 teaspoon salt. Cook, stirring often, for 5 to 7 minutes or until the shrimp are opaque. (If the pan becomes very dry, add 1 or 2 tablespoons water.)

4.

Add the sherry, if using, and lemon juice. Cook, stirring, for 1 minute or until the pan juices are bubbly and thickened. Serve the shrimp over the vegetables.

 

Nutritional Facts per serving

Calories  273.2;  Fat  15.9g;  Saturated Fat 2.3g;  Cholesterol 172.4 mg;  Sodium 317.6 mg;  Carbohydrates  7.7 g;  Sugars  2.9g;  Fiber  2.1 g;  Protein  24.2 g