Gar­lic-sautéed Shrimp

EatingWell - - SWEET POTATOES -

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 /


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