Sauteed Shrimp with Buttery Lemon-White Chocolate Sauce

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Sauteed Shrimp with Buttery Lemon-White Chocolate Sauce

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large skillet heat olive oil over medium-high heat. Add shrimp; sprinkle with 1/4 teaspoon salt and lemon-pepper seasoning. Cook and stir about 3 minutes or until shrimp are opaque. Transfer shrimp to a plate; cover and keep warm.
  2. For sauce, add shallot to skillet. Cook and stir over medium heat for 30 seconds. Stir in lemon juice and 1 teaspoon vinegar. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to about 2 tablespoons. Stir in green onion. Add butter and white chocolate, a few pieces a time, whisking until smooth after each addition.
  3. Place arugula in a medium bowl. Drizzle with hazelnut oil and 1 tablespoon vinegar; toss gently to coat. Season to taste with additional salt and pepper. Divide arugula mixture among serving bowls. Top with shrimp and drizzle with sauce.
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Nutrition Facts (Sauteed Shrimp with Buttery Lemon-White Chocolate Sauce)

  • Per serving:
  • 487 kcal ,
  • 38 g fat
  • (19 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 204 mg chol. ,
  • 1083 mg sodium ,
  • 19 g carb. ,
  • 1 g fiber ,
  • 16 g sugar ,
  • 18 g pro.
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