The garlic is cooked very slowly, until golden and tender, giving the dish it’s special flavor.
4 servings
1 large head garlic
2 tablespoons olive or vegetable oil
1 pound peeled, deveined shrimp
½ lime
2 tablespoons finely chopped cilantro
Salt and pepper, to taste
Yellow Salsa Rice (see p. 412)
4 corn or flour tortillas (6-inch)
1. Peel garlic cloves and cut into halves; cook in oil in medium skillet over low heat until garlic is soft and golden, 15 to 20 minutes; remove from skillet. Add shrimp to skillet; cook over medium heat until shrimp are cooked, about 5 minutes. Return garlic to skillet; cook over low heat 1 to 2 minutes. Squeeze lime juice over and sprinkle with cilantro; season to taste with salt and pepper. Serve with Yellow Salsa Rice and tortillas.
Per Serving:
Calories: 388
% of calories from fat: 20
Fat (gm): 8.5
Saturated fat (gm): 1.3
Cholesterol (mg): 131.6
Sodium (mg): 340
Protein (gm): 21.7
Carbohydrate (gm): 55.1
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 3.5
Meat: 2.5
Fat: 0.0