Good Lifestyle

Shrimp is one of the great sources of protein, which is simultaneously low in calories. However, most of the most popular dishes of America add loads and loads of oily oils, butters and failures on an otherwise lean ingredient. For a really skinny shrimp recipe, we had to join the American cuisine. A staple on Spanish menus tapas everywhere, Gambas Al Ajillo is a simple dead combination but genius of shrimp cooked on slowolive oil This was infused with a lot ofGarlic, smoked paprika and a touch of heat from Chile. Shrimps already have a separate flavor alone, but adding these additional ingredients, each bite is booted a notch, creating a real watering meal in the mouth. You can serve it as an aperitif and everyone begs you for the recipe on your next dinner. Or you can even serve it with a spoon of couscous and someRoasted asparagus, and you have a magical dinner of the week of the week that filled and 100% good for you. Anyway, you will need some bread to slip through the garlic olive oil to the bottom of the pot. You know it's the best part! And hey, there is nothing wrong with that. Means you have done a solid job whipping this meal!

Nutrition:250 calories, 15 g of grease (2 g saturated), 310 mg of sodium

Serve 4

You will need

1/4 cup of olive oil
6 Garlic cloves, finely sliced
1/4 c. TSP red pepper flakes
1 lb medium shrimp, peeled and discouraged
1/2 c. Smoked paprika tea
Salt
1/4 cup of chopped fresh parsley

How to do it

1. Combine olive oil, garlic and red pepper in a medium jump pan on very low heat.
2. Slowly cook for about 5 minutes, until very soft and caramelized, be careful not to let it burn.
3. Season shrimp with smoked paprika and salt and add to the pan.
4. Sautéed, turning once, for about 4 minutes in total, just up to cooked.
5. Sprinkle in parsley and serve with bread for dunking in garlic oil.

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