Low-Carb Garlic Shrimp and Olives
Time needed
15 min
preparation
+
5 min
cooking
Ingredients
- 12 oz. fresh or frozen medium shrimp in shells
- 2 2-oz. jars diced pimiento, drained
- 10 pitted ripe olives, halved
- 1/4 C. dry sherry or orange juice
- 2 Tbs. snipped fresh parsley
- 2 Tbs. orange juice
- 2 tsp. drained capers
- 2 tsp. tomato paste
- 1/8 tsp. coarsely ground black pepper
- 2 cloves garlic, minced
- hot cooked fusilli pasta, optional
Directions
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
In a large skillet, combine pimiento, olives, sherry, parsley, orange juice, capers, tomato paste, black pepper and garlic. Bring to boiling. Add shrimp. Cook and stir over medium-high heat for 1 to 3 minutes or until shrimp turns opaque.
If desired, serve shrimp over hot cooked pasta.
