Spanish Sherried Shrimp

[Dina W]

* Exported from MasterCook *

Spanish Sherried Shrimp

Recipe By : Cooking Light Annual Recipes 2000
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
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1 tablespoon all-purpose flour
2 1/4 teaspoons chopped fresh or 3/4 t. dried thyme
1/2 teaspoon salt -- divided
1/4 teaspoon black pepper
1 pound medium shrimp -- peeled and deveined
1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped red or green bell pepper
3 cloves garlic -- minced
1/3 cup medium dry sherry
1 14.5 oz can no-salt-added whole tomatoes -- undrained & chopped
2 teaspoons sherry vinegar or white wine vinegar

1. Combine flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add shrimp; seal and shake well. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic to pan; sauté 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.

Yield: 4 servings (serving size: 1-1/4 cups).

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NOTES : Per serving (per recipe):
196 Calories; 5.3 g. Fat; 2.2 g. Fiber; 129 mg. Cholesterol; 453 mg. Sodium; 106 mg. Calcium

4 POINTS

M.C. formatted by Dina (mdkbweiss@erols.com) on 1/25/00.