Shrimp With Spicy Tomato Sauce

1. In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.

2. Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.

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Nutrient	Quantity
Total fats	38.884 g
Protein	185.6751 g
Carbohydrates	7.8957 g
Energy	1112.7284 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2804 g
Water	718.7612 g
Aspartic acid	0.3067 g
Calcium, Ca	665.258 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0363 g
Lutein + zeaxanthin	1.92 g
Fiber, total dietary	1.647 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0181 g
Fatty acids, total saturated 22:0	0.062 g
Carotene, beta	0.6 g
Niacin	0.9728 mg
Vitamin A, RAE	0.45 g
Fatty acids, total trans-polyenoic	0.0091 g
Arginine	0.4723 g
Riboflavin	0.0897 mg
Fatty acids, total trans-polyenoic 22:4	0.0091 g
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0091 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0181 g
Fatty acids, total saturated 20:1	0.1122 g
Glutamic acid	0.6924 g
Sodium, Na	1092.6158 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3876 g
Total lipid (fat)	38.884 g
Manganese, Mn	0.7184 mg
Proline	0.134 g
Fatty acids, total saturated 16:0	4.174 g
Fatty acids, total polyunsaturated 16:1 t	0.0091 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2811 g
Choline, total	2.865 mg
Fatty acids, total polyunsaturated 18:1 t	0.0181 g
Sugars, total	0.12 g
Serine	0.1684 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.1657 g
Fatty acids, total saturated 20:4 undifferentiated	0.1088 g
Vitamin B-6	0.1705 mg
Selenium, Se	1.704 g
Ash	12.082 g
Fatty acids, total saturated 18:1 undifferentiated	22.273 g
Pantothenic acid	0.1756 mg
Phenylalanine	0.1636 g
Copper, Cu	3.8237 mg
Betaine	0.027 mg
Thiamin	0.2164 mg
Methionine	0.0973 g
Iron, Fe	5.4464 mg
Carbohydrate, by difference	7.8957 g
Phosphorus, P	2071.4311 mg
Folate, total	15.06 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.272 g
Alanine	0.1554 g
Cholesterol	1459.7366 mg
Valine	0.1841 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0181 g
Fatty acids, total saturated 18:2 undifferentiated	6.0514 g
Glycine	0.207 g
Fatty acids, total saturated 14:0	0.0271 g
Zinc, Zn	12.9846 mg
Isoleucine	0.1409 g
Fatty acids, total polyunsaturated	7.4051 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.2416 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0091 g
Vitamin A, IU	11.13 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	15.06 g
Tryptophan	0.0664 g
Vitamin C, total ascorbic acid	3.744 mg
Phytosterols	59.67 mg
Fatty acids, total polyunsaturated 16:1 c	0.0181 g
Fatty acids, total polyunsaturated 18:1 c	0.3264 g
Fatty acids, total saturated 20:0	0.1299 g
Tyrosine	0.1216 g
Vitamin K (phylloquinone)	16.458 g
Fatty acids, total saturated	5.6629 g
Histidine	0.0922 g
Fatty acids, total monounsaturated	23.1995 g
Threonine	0.1296 g
Folate, food	15.06 g
Fatty acids, total polyunsaturated 17:0	0.0422 g
Vitamin E (alpha-tocopherol)	3.8841 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2811 g
Fatty acids, total trans	0.0363 g
Fatty acids, total trans-monoenoic	0.0272 g
Magnesium, Mg	334.7341 mg
Lysine	0.1185 g
Potassium, K	2504.0954 mg
Cystine	0.0618 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Garlic	4 cloves	17.88	3.9672	0.06
Olive oil	2 tablespoons	238.68	0	27
cayenne pepper	0	0	0	0
shrimp	2 pounds	770.6684	0	4.624
plum tomato	8	0	0	0