Shrimp with Serranos

Here's a spicy shrimp main course from The Sonoma Diet. It's loaded with fresh ingredients — and personality!

Start to finish: 25 minutes

1 pound fresh or frozen peeled and deveined medium shrimp
2 tbsp. extra-virgin olive oil
1/4 cup chopped shallots
3 cloves garlic, minced (1-1/2 tsp. minced)
1/4 c. chopped red sweet pepper
2 to 3 fresh serrano or jalapeñlo chile peppers, seeded and finely chopped*
1 tbsp. lemon juice
1 tbsp. chopped fresh cilantro

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.

2. In a large skillet heat oil over medium-high heat. Add shallots and garlic; stir-fry for 1 minute. Add peppers. Stir-fry for 1 minute more. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Drizzle with lemon juice. Sprinkle with cilantro.

4 servings

Nutrition Facts per serving: 195 calories, 9 g. total fat (1 g. saturated fat), 172 mg. cholesterol, 171 mg. sodium, 5 g. carbohydrates, 0 g. fiber, 24 g. protein.

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

©2006 Dr. Connie Guttersen, R.D., Ph.D.

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