Spanish Sherried Shrimp

By: Cooking Light magazine

"Serve with long-grain rice tossed with garlic and almonds."

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Original Recipe Yield 4 servings

Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 196 (24% from fat); FAT 5.3g (sat 0.8g, mono 2.7g, poly 1g); PROTEIN 19.7g; CARB 17.2g; FIBER 2.2g; CHOL 129mg; IRON 3.9mg; SODIUM 453mg CALC 106mg