Directions:
- In a bowl, combine the shrimp with the 2 tablespoons salt and the 4 cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.
- Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.
- Film a large skillet or griddle with the remaining 1 tablespoon olive oil and warm over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, until pink and just firm. Pile all the seasonings over the shrimp after turning them.
- Transfer the shrimp onto a serving platter along with the seasonings. Serve hot or warm, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.99 Kcal (2939 kJ) | ||
| Calories from fat | 391.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.48g | 67% | |
|---|---|---|---|
| Cholesterol | 103.37mg | 34% | |
| Sodium | 5580.96mg | 233% | |
| Potassium | 687.03mg | 15% | |
| Total Carbs | 62.34g | 21% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 18.83g | 38% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 4.4mg | 24% | |
| Calcium | 361.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 157.71 Kcal (660 kJ) | ||
| Calories from fat | 87.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 67% | |
|---|---|---|---|
| Cholesterol | 23.22mg | 34% | |
| Sodium | 1253.83mg | 233% | |
| Potassium | 154.35mg | 15% | |
| Total Carbs | 14.01g | 21% | |
| Sugars | 1.83g | 33% | |
| Dietary Fiber | 1.06g | 19% | |
| Protein | 4.23g | 38% | |
| Vitamin C | 2.6mg | 19% | |
| Iron | 1mg | 24% | |
| Calcium | 81.2mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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