Lemon Garlic Shrimp


Serves: 2
Total Calories: 223

Ingredients

1/2 cup garlic cloves, peeled
2 teaspoons olive oil
1/4 cup clam juice
1/4 cup water
1/2 teaspoon freshly squeezed lemon juice
1 pound large shrimp, with tail & shell on, butterflied in shell* (12 large shrimp)
1/4 teaspoon paprika, to taste
1 tablespoon butter, melted

Directions:

1. Make garlic purée by combining garlic cloves with 2 tablespoons oil in blender and blending until smooth paste forms. Set aside.

2. Make baking stock by combining clam juice, water and lemon juice.

3. Grease 8-inch square pan with remaining olive oil. Preheat oven to 450° F.

4. Gently lift shrimp from shell but do not detach. Place butterflied shrimp, shell side down, in pan. Baste shrimp with reserved garlic purée, and then sprinkle with paprika. (There may be garlic puree left over.) Pour baking stock into pan, but do pour it over the shrimp. Bake in preheated oven 7 to 10 minutes or until cooked through. Serve with melted butter.

* To butterfly shrimp, cut slit down center of shrimp, but not all the way through.

Nutritional Facts:

Serves: 2
Total Calories: 223
Calories from Fat: 98

This Lemon Garlic Shrimp recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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