Lebanese Seasoned Shrimp

MAKES 2 SERVINGS

Spiced with coriander and parsley, simmered in white wine, and spritzed with lemon, there is nothing zestier than these Lebanese Seasoned Shrimp. Everything about this party-worthy dish is quick. With a five-minute salt cure and a fifteen-minute cook time, the biggest challenge is waiting for it to cool off before diving in!

INGREDIENTS

1 pound baby shrimp, peeled and deveined
¾ teaspoon salt
2 garlic cloves, minced
1 small jalapeño, seeded and minced
4 teaspoons extra-virgin olive oil, divided
1 tablespoon dried coriander
¼ cup dry white wine
¼ cup chopped fresh parsley
1 tablespoon lemon juice

INSTRUCTIONS

1. Cut each shrimp in half lengthwise, then cut in half again crosswise.
2. Place the shrimp in a colander, add the salt, and massage it into the shrimp. Set the colander in the sink for 5 minutes.
3. Rinse the shrimp to remove excess salt, then combine the shrimp, garlic, and jalapeño in a bowl.
4. Heat 2 teaspoons of the olive oil in a skillet over medium-high heat.
5. Add the shrimp mixture and cook, stirring occasionally, for 3 minutes, until the shrimp are cooked through.
6. Stir in the coriander and wine, stirring occasionally for 2 minutes, until the wine has reduced by half.
7. Stir in the parsley, lemon juice, and the remaining 2 teaspoons olive oil and cook for
5 more minutes, occasionally stirring. Remove from the heat and allow to cool for 5 minutes.
8. Divide the shrimp between two serving plates and enjoy!

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here