Directions:
- Preheat oven to 250 degrees F.
- Place four serving crocks/souffle molds in warm oven until ready to use.
- Pour olive oil into a large, deep skillet. Heat over medium high heat about 1.5 minutes or until oil reaches 325 degrees F. Add garlic and pepper strips, cooking about 1 minute until tender. Add half of the shrimp (shrimp should be sizzling briskly and 1/3 covered with oil). Cook 30 to 45 seconds or until golden on bottom. Using tongs, carefully turn shrimp and cook another 30 seconds on other side.
- Using a slotted spoon, transfer shrimp and garlic from oil onto the warmed crocks/souffle molds, dividing proportions evenly among serveware. Discard pepper strips.
- Add remaining or leftover shrimp to oil and repeat cooking directions above.
- Carefully drizzle some hot oil over each crock/mold of shrimp and garnish with parsley.
- Serve warm alongside Tomato-Rubbed Bread (Pan Con Tomate) recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.45 Kcal (379 kJ) | ||
| Calories from fat | 78.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 5.14mg | 2% | |
| Sodium | 101.41mg | 4% | |
| Potassium | 14.43mg | 0% | |
| Total Carbs | 2.76g | 1% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 481.61 Kcal (2016 kJ) | ||
| Calories from fat | 415.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.22g | 13% | |
|---|---|---|---|
| Cholesterol | 27.34mg | 2% | |
| Sodium | 539.95mg | 4% | |
| Potassium | 76.85mg | 0% | |
| Total Carbs | 14.68g | 1% | |
| Sugars | 0.55g | 0% | |
| Dietary Fiber | 0.79g | 1% | |
| Protein | 4.04g | 2% | |
| Vitamin C | 18.1mg | 6% | |
| Iron | 0.5mg | 1% | |
| Calcium | 18.8mg | 0% | |
* 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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