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Tapas-Style Shrimp



1 Tbsp olive oil

4 garlic cloves, minced

1/4 tsp crushed red pepper flakes

1 lb shrimp, peeled and deveined

2 Tbsp fresh parsley, chopped

1/8 tsp salt

2 Tbsp jarred banana pepper rings, chopped

1 Tbsp capers

2 Tbsp toasted sliced almonds

8 pitted green olives, sliced

3 Tbsp sherry

1 lemon, juiced

2 Tbsp light butter


Yield: 4 servings



Heat the olive oil in a nonstick skillet over medium-high heat.  Add the garlic and red pepper flakes and saute until fragrant.  Add the shrimp and cook 1 to 2 minutes per side, until shrimp are almost done.  Spray with cooking spray if necessary.  Add the parsley, salt, pepper, capers, almonds, olives, sherry, and lemon juice; mix well.  Add the butter and cook until butter melts, about 30 seconds.  Serve with crusty Italian bread.

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