Start off your next party with this easy yet impressive appetizer. A little heat (or a lot if you want more hot sauce) and garlic turns simple shrimp into a knockout finger food. If you happen to have some leftover (or made a little extra after reading this), spoon them over any grain or pasta for a tasty lunch or dinner.
- 2 tablespoons olive oil
- 8 large cloves garlic, chopped
- 1 teaspoon mild hot sauce
- 1 pound shrimp, thawed, peeled, and deveined
- 1/4 cup low-sodium chicken stock or white wine
- 1/2 tablespoon salt
- 2 sprigs parsley, chopped (optional)
- Crusty wheat bread
- Calories 1278
- Protein 118 g
- Carbs 120 g
- Fiber 10 g
- Sugars 14 g
- Sodium 5314 mg
- Fat 37 g
- Saturated 6 g
- Heat a frying pan over medium-high heat.
- Add olive oil and garlic, and cook for 1 to 2 minutes until garlic is golden. Stir in hot sauce, then add shrimp and let cook until edges turn pink and begin to curl, about 1 to 2 minutes. Flip each shrimp over.
- Deglaze pan by adding chicken stock. Season with salt and allow shrimp to cook for another minute until no longer translucent. Remove skillet from heat and sprinkle with chopped parsley.
- Serve family-style with crusty bread for dipping.