Lemony Garlic and Herb Shrimp
ingredients:
• 1½ lbs large shrimp, peeled & deveined (16-20 or 21-30 ct/lb)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp ground white paper
• 1 stick unsalted butter, divided use & half of it cubed
• 1 shallot, diced
• 6 garlic cloves, minced
• ½ tsp crushed red pepper
• ¼ cup white wine (chardonnay: medium-dry to dry)
• 1 lemon, zest & juiced (¼ cup)
• 2 tbsp chives, chopped
• 1 tbsp Italian flat-leaf parsley, chopped
• ½ tsp thyme leaves
• freshly grated Pecorino Romano cheese for serving
• 1½ lbs large shrimp, peeled & deveined (16-20 or 21-30 ct/lb)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp ground white paper
• 1 stick unsalted butter, divided use & half of it cubed
• 1 shallot, diced
• 6 garlic cloves, minced
• ½ tsp crushed red pepper
• ¼ cup white wine (chardonnay: medium-dry to dry)
• 1 lemon, zest & juiced (¼ cup)
• 2 tbsp chives, chopped
• 1 tbsp Italian flat-leaf parsley, chopped
• ½ tsp thyme leaves
• freshly grated Pecorino Romano cheese for serving
instructions:
1) Heat olive oil in a large pan over medium heat. When oil is hot, add shrimp and season with salt and white pepper. Toss shrimp around just until they start to turn pink, about 2 minutes. Transfer shrimp to a plate and set aside.
2) In the same pan still over medium heat, add half stick of butter, shallot, garlic, and crushed red pepper. Cook until the butter is completely melted, about 3 minutes. Stir often to prevent garlic from burning.
3) Pour in white wine, let bubble up for 30 seconds, then add lemon juice and zest. Let the sauce reduce until it thickens slightly, about 4-5 minutes.
4) Turn the heat down to low. Add the shrimp back into the pan along with any juices accumulated on the plate, chives, parsley, thyme, and cubed butter. Toss everything around until the butter is melted, about 1 minute.
5) Serve with grated Pecorino Romano, if desired. Serve as an appetizer, or main entree with rice or pasta.
1) Heat olive oil in a large pan over medium heat. When oil is hot, add shrimp and season with salt and white pepper. Toss shrimp around just until they start to turn pink, about 2 minutes. Transfer shrimp to a plate and set aside.
2) In the same pan still over medium heat, add half stick of butter, shallot, garlic, and crushed red pepper. Cook until the butter is completely melted, about 3 minutes. Stir often to prevent garlic from burning.
3) Pour in white wine, let bubble up for 30 seconds, then add lemon juice and zest. Let the sauce reduce until it thickens slightly, about 4-5 minutes.
4) Turn the heat down to low. Add the shrimp back into the pan along with any juices accumulated on the plate, chives, parsley, thyme, and cubed butter. Toss everything around until the butter is melted, about 1 minute.
5) Serve with grated Pecorino Romano, if desired. Serve as an appetizer, or main entree with rice or pasta.
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