Low Carb Recipe
Shrimp or prawns work equally as well in this recipe for Garlic Prawns. Cooked with garlic in olive oil with hot red chili pepper or a dash of chili powder, if you prefer. Salt to taste.
16 large shrimp or prawns, shelled and deveined
4 tablespoons olive oil
3 cloves garlic, peeled and sliced thinly
1 hot red chile pepper, finely chopped or dash chili powder
Salt to taste
Peel and de-vein the prawns, leaving the tails intact. Rinse and pat dry with paper towels.
Heat the oil in a large frying pan over high heat. Add the prawns, garlic and chili, and sprinkle lightly with salt. Stir or shake over a high heat for about three to four minutes, until the prawns are pink, taking care the garlic does not burn.
Turn immediately into warmed, individual bowls, dividing the oil between the bowls.
When looking for a tasty seafood dish, you can never go wrong with prawns. Prawns are crustaceans of varying size with sweet, firm, meaty flesh. Their flesh is grey when raw and turns pink and opaque once cooked. Cold-water prawns are always sold cooked and are readily available. Warm-water prawns are farmed and can vary dramatically in size.
Yield: 4 Servings
Calories: 153; Fat: 14g; Calories from fat: 81.2-percent; Protein: 5g; Carbohydrate: 2g; Fiber: trace; Cholesterol: 36mg; Sodium: 37mg
Exchanges: 1/2 Lean Meat, 1/2 Vegetable, 2-1/2 Fat