ACTIVE: 40 min TOTAL: 40 min
Peeled shrimp may be convenient, but here the shells—and heads if you are lucky enough to find them still on—are transformed into a quick stock that adds a boost of flavor. (Photo: page 96.)
24 unpeeled raw shrimp (16-20 count), preferably with heads left on
(see Tip, page 124)
¾ cup dry white wine
¾ cup low-sodium chicken broth
2 bay leaves, preferably fresh
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
2 teaspoons lemon juice, plus lemon
wedges for garnish
1 tablespoon minced flat-leaf parsley,
plus a few sprigs for garnish
1. Rinse shrimp and pat dry. Gently separate bodies from heads. Peel all but the tail (keeping the heads and shells) and devein; set aside.
2. Combine wine, broth, bay leaves, the shrimp shells and heads (if using) in a large skillet. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Uncover and cook at a lively simmer until reduced to about ½ cup liquid, 3 to 5 minutes more. Strain the stock into a bowl and discard the solids. Wipe out the pan.
3. Heat butter and oil in the pan over medium-low heat. Add garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add crushed red pepper, salt and the shrimp stock. Increase heat to medium-high and cook until reduced by half, about 3 minutes.
4. Arrange the reserved shrimp in the pan in a single layer. Cook until pink and curled, 1 to 2 minutes per side. Add lemon juice and parsley and toss gently to combine. Transfer the shrimp to a warm platter or bowl. Serve with lemon wedges and more parsley, if desired. SERVES 8: 3 shrimp each
CAL 136 / FAT 4G (SAT 1G) / CHOL 163MG / CARBS 1G /
TOTAL SUGARS 0G (ADDED 0G) / PROTEIN 20G / FIBER 0G / SODIUM 186MG / POTASSIUM 304MG.