Atkins Appetizer Recipes

Ingredients:

1 lb small shrimp, shelled
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 tsp red pepper flakes
1/2 tsp paprika
1 tbsp fresh lemon juice
Salt, to taste
Freshly-ground black pepper, to taste
1 tbsp chopped fresh parsley

Instructions:

Pat shrimp dry with paper towels. Heat oil in a large nonstick skillet
over medium heat. Add garlic and red pepper flakes; sauté one minute.
Increase heat to high. Add shrimp and paprika.

Cook, stirring briskly, for 2 minutes. Add lemon juice; cook one minute
more, just until shrimp are pink and cooked through (do not overcook
shrimp, it toughens them). Transfer to a platter with a slotted spoon.
Add salt and pepper to taste. Sprinkle with parsley; serve immediately.

This recipe yields 4 servings.

Carbohydrates: 2 grams
Net Carbs: 1.5 grams
Fiber: 0.5 grams
Protein: 15 grams
Fat: 14.5 grams
Calories: 196

Description:
"Why popcorn shrimp? Because you won't be able to stop popping these
savory, garlicky little shrimp into your mouth."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 245 Calories; 15g Fat (57.7%
calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber;
173mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat;
0 Vegetable; 0 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4