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Categories:
shrimp salt unsalted butter extra-virgin olive oil garlic shallots white wine lemon juice salt Italian thyme
Viewed: 64 - Published at: 2 years agoIngredients
- 24 large shrimp (about 1-1/2 pounds total)
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced garlic
- 1/3 cup minced shallots
- 2 cups dry white wine
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon finely chopped Italian (flat-leaf) parsley
- 2 teaspoons snipped fresh thyme
Method
- 1. Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt. Set aside.
- 2. In a large skillet, combine butter and olive oil. Heat over medium heat. Add garlic; cook and stir for 1 minute. Add shallots; cook and stir until tender, about 3 minutes. Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling. Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove shrimp with a slotted spoon; cover and keep warm.
- 3. Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.
- 4. Return shrimp to skillet and toss gently to coat with liquid in skillet. Transfer to a serving dish; serve warm.
