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24
large shrimp (about 1-1/2 pounds total)
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1/2
teaspoon salt
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2
tablespoons unsalted butter
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2
tablespoons extra virgin olive oil
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3
tablespoons minced garlic
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1/3
cup minced shallots
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2
cups dry white wine
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3
tablespoons lemon juice
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1/2
teaspoon salt
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1
tablespoon finely chopped Italian (flat-leaf) parsley
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2
teaspoons snipped fresh thyme
1. Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt. Set aside.
2. In a large skillet, combine butter and olive oil. Heat over medium heat. Add garlic; cook and stir for 1 minute. Add shallots; cook and stir until tender, about 3 minutes. Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling. Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove shrimp with a slotted spoon; cover and keep warm.
3. Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.
4. Return shrimp to skillet and toss gently to coat with liquid in skillet. Transfer to a serving dish; serve warm. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 189,
- Protein (gm) 14,
- Carbohydrate (gm) 6,
- Fat, total (gm) 8,
- Cholesterol (mg) 105,
- Saturated fat (gm) 3,
- Vitamin A (IU) 340,
- Vitamin C (mg) 7,
- Sodium (mg) 388,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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