Submitted by: Barbara Dodson
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 6
An easy meal to prepare --- serve with your favorite BD-friendly pasta.
2 lbs. shrimp
3 tbsp. butter
1 c. red bell pepper
8 garlic
1/2 c. white wine
1/4 c. fresh parsley
1/4 c. lemon juice
1/2 tsp. sea salt
1/4 tsp. black pepper
paprika to taste
Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside. (I have also made this recipe without the gratin dishes; using a pyrex dish.) Melt butter in a small skillet over medium heat. Add chopped red bell pepper and crushed garlic; saute 2 minutes. Remove from heat; stir in dry white wine, minced fresh parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with your favorite BD-friendly pasta (add 1 carb serving for each 1/2 cup of pasta).
Add a toss green salad for an easy dinner, fit for guests!
Leftover shrimp are excellent chopped on a salad the next day. I always make a few extra for my lunch the next day.
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