Photo: Sauteed Shrimp Recipe
Ingredients
- 1/2 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 lemon, juiced
- 1/2 cup chicken broth
- Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
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By cesaera@Juno.com
Schenectady, 72
on September 02, 2012
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My husband made this in 20minutes. It was fabulous. Www make a tilapia with a similar preparation that calls for capers. This doesn't need capers and is so full of flavor. If you want to serve it over rice make a bit of extra sauce as it was not very saucy. I would not change a thing, my husband thought it was a bit too lemony. It would be a great dinner to make for unexpected guests if you keep shrimp in your freezer pantry.
By Don Anderson
on June 29, 2011
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Really easy and tasty. I think I had the heat to high cause the shallots and garlic burned quickly, but that actually taisted pretty good. I like this recipe.
By Qpassion23
Mechanicsville,VA
on April 12, 2011
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I would suggest that you don't put the shrimp back into the "pan" it will get mushy! (HOWEVER The favor is amazing! YUM YUM YUM YUM...just pour it over the shrimps so you can keep the shrimps stay crispy!! At first I thought the sauce was a tad bit "tangy" but WOW once you put the shrimps in they are some kind of good! Next time I will have the sauce going in one pan and the shrimps cooking on another so I can keep everything hot and mix at once ready to serve.
Read all 47 reviews