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Name: Spanish-Style Garlic Shrimp with Ham And Bell Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c olive oil; ; if desired; 1 sl Crusty bread as an; ; leaving the tail; 1 1/2 ts Salt; ; lengthwise; Minced fresh parsley leaves; 8 Garlic cloves; sliced thin; ; and the first joint; 1/3 c Oloroso Sherry; 2 lb Large shrimp; (about 28),; 1 Red bell pepper; chopped; 1/4 ts Dried hot red pepper flakes; ; deveined; 1/4 lb Thick-sliced cooked ham;; ; of the shell; ; intact, and

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INGREDIENTS

1/2 c olive oil
; if desired
1 sl Crusty bread as an
; leaving the tail
1 1/2 ts Salt
; lengthwise
Minced fresh parsley leaves
8 Garlic cloves; sliced thin
; and the first joint
1/3 c Oloroso Sherry
2 lb Large shrimp; (about 28),
1 Red bell pepper; chopped
1/4 ts Dried hot red pepper flakes
; deveined
1/4 lb Thick-sliced cooked ham;
; of the shell
; intact, and

Servings

INSTRUCTIONS

Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and saute the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread. Serves 8 as an hors doeuvre. Gourmet February 1992

NOTES

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Spanish-Style Garlic Shrimp with Ham And Bell Peppers

1/2 c olive oil
 ; if desired
1 sl Crusty bread as an
 ; leaving the tail
1 1/2 ts Salt
 ; lengthwise
 Minced fresh parsley leaves
8 Garlic cloves; sliced thin
 ; and the first joint
1/3 c Oloroso Sherry
2 lb Large shrimp; (about 28),
1 Red bell pepper; chopped
1/4 ts Dried hot red pepper flakes
 ; deveined
1/4 lb Thick-sliced cooked ham;
 ; of the shell
 ; intact, and

Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with  the salt and let them stand between layers of paper towel for 10 minutes.  In a large heavy skillet cook the garlic in the oil over moderate heat,  stirring, until it is golden and transfer it with a slotted spoon to a  small bowl. Add the ham and the red pepper flakes to the skillet and cook  the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in  color. Add the bell pepper and cook the mixture, stirring, until the bell  pepper is softened. Add the shrimp and saute the mixture over moderately  high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic  and simmer the mixture, stirring and turning the shrimp occasionally, until  the shrimp are just cooked through. Transfer the shrimp mixture to a heated  serving dish, sprinkle it with the parsley, and serve it with the bread.    Serves 8 as an hors doeuvre.    Gourmet February 1992

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Nutrition

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Serving Size: 1 Serving (1087g)
Recipe Makes: 1 servings

Calories: 481
Calories from Fat: 468 (97%)

Amt Per Serving		% DV

	Total Fat 52g	69 %
	Saturated Fat 19.4g	97 %
	Monounsaturated Fat 26.2g
	Polyunsanturated Fat 3.9g
Cholesterol 65.2mg		20 %
Sodium 179.3mg		6 %
Potassium 129.9mg		3 %
Total Carbohydrate 6.1g		2 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 3.6g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 481

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