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Lighter Spicy Garlic Shrimp

4 garlic cloves, minced
3 tablespoons white wine or 3 tablespoons nonalcoholic white wine
2 tablespoons fat-free chicken broth
4 teaspoons olive oil
12 teaspoon salt
12 teaspoon crushed red pepper flakes
1 lb medium-large frozen shrimp, thawed
1 red bell peppers or 1 red capsicum, cut into thin strips
1 teaspoon cornstarch


In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes. Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the bell pepper to the skillet and cook for 1 minute to soften slightly. Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom. Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque. In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade. Push the shrimp to the side of the pan and stir the cornstarch into the sauce in the center of the pan. Cook for 1 minutes, or until the sauce is slightly thickened. Mix the sauce with the shrimp and serve immediately.

Source: www.food.com