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Categories:
shrimp garlic lemon juice parsley tarragon olive oil white wine butter chives rice onion Parmesan cheese butter chicken broth
Viewed: 65 - Published at: 8 years agoIngredients
- shrimp 3 lbs. lg., peeled and deveined
- 6 cloves garlic minced
- 1 1/2 tablespoons lemon juice
- 2 tablespoons parsley chopped
- 1/2 teaspoon tarragon dried, crumbled
- 1 cup olive oil
- 3/4 cup dry white wine
- 1 1/2 cubes butter cut in 1/2-inch pieces
- 2 tablespoons chives or green onions, minced
- 1 cup rice
- 1/4 cup onion chopped
- 1/2 cup fresh Parmesan cheese shredded
- 4 tablespoons butter
- 2 cups chicken broth
Method
- Heat oil in heavy skillet over medium-high heat. Add shrimp and saute about 3 minutes. Remove shrimp and drain on paper towels. Remove all but 1 tablespoon oil from skillet. Place on medium-high heat; add garlic and stir 30 seconds.
- Pour in wine, increase heat and reduce wine by 1/3. Add lemon juice and boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with salt/pepper. Spoon sauce over shrimp and serve with risotto. Serves 4.
- In medium saucepan, cook 1/4 cup chopped onion in 4 tablespoons butter until tender. Stir in 1 cup rice and 2 cups chicken broth. Bring to boil. Reduce heat and simmer 30-40 minutes uncovered. Stir in Parmesan.
