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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 48 reviews
By chumps 1
on June 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Dont bother, this was a waste of perfectly beautiful sauteed (expensive gulf shrimp. To go to the trouble of sauteing the shrimp to a golden color and then placing back into the pan of what ultimately ends up being a very lemony dark roux was pointless. I layered this over Jasmine rice and after the third or forth bite it was just so heavy it was like eating mud. Glad I didnt try this with guest..
By cesaera@Juno.com
Schenectady, 72
on September 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 48 reviews