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4 garlic cloves, minced
1/2 tsp hot-red-chili-flakes
2 tbsp butter
2 small, sweet red bell peppers
1/4 cup white wine
12 shrimp, 375 to 500 g, cooked or raw
4 green onions, sliced into 1/2-in. pieces
Sauté garlic and chili flakes in butter in a wide frying pan set over low heat until fragrant, about 8 minutes. Meanwhile, seed peppers and slice into julienne strips. Measure out wine. If shrimp are frozen, rinse under cold water to melt any ice crystals. Slice green onions.
Add peppers to sautéed garlic. Increase heat to high. Stir often for about 3 minutes, just until peppers start to soften. Then add wine, shrimp and onions. Stir constantly, until shrimp are bright pink and hot, from 4 to 8 minutes. Spoon on pasta or rice.
Calories 157, Protein 18.5g, Carbohydrates 3.5g, Fat 6.8g, Fibre 0.7g, Sodium 254mg.
Sauteeing mellows both the garlic and chilies in this stir-fry that's easy enough to do on a weeknight when you want to splurge on shrimp.