6 oz shrimp, fresh or frozen, in shells
2 tbsp dry sherry , or orange juice
1 tbsp orange juice
¼ cup pimiento, diced
5 ripe olives, halved, pitted
1 tbsp parsley, snipped
2 cloves garlic, minced
1 tsp capers, drained
1 tsp tomato paste
Dash black pepper, coarsely ground
fusilli pasta, optional, Cooked
Thaw shrimp, if frozen.
Peel and devein, leaving tails intact.
Set aside.
In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste, and black pepper.
Bring to boiling.
Add shrimp.
Cook and stir for 2 to 4 minutes or until shrimp turn opaque.
Remove from heat.
If desired, serve over cooked fusilli pasta.
Sugar: 2g
:
Calcium: 134mg
Calories: 129kcal
Carbohydrates: 5g
Cholesterol: 214mg
Fat: 3g
Fiber: 1g
Iron: 2mg
Potassium: 136mg
Protein: 18g
Saturated Fat: 1g
Sodium: 874mg
Vitamin A: 882IU
Vitamin C: 32mg
