Name: Shrimp Saute with Garlic and Lemon
Ingredients: 3/4 lb Shrimp; peeled with tails left on and deveined, if you like (up to 1); 1 tb Olive or vegetable oil; Salt and freshly ground black pepper, to taste; 1 Garlic clove; minced (you can omit this, if you like); 2 tb Unsalted butter; sliced; 1 lg Or two medium lemons; juice of; 2 tb Chopped fresh parsley; Lemon wedges; for serving

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chicago		2	Servings

INGREDIENTS

3/4	lb	Shrimp; peeled with tails left on and deveined, if you like (up to 1)
1	tb	Olive or vegetable oil
		Salt and freshly ground black pepper, to taste
1		Garlic clove; minced (you can omit this, if you like)
2	tb	Unsalted butter; sliced
1	lg	Or two medium lemons; juice of
2	tb	Chopped fresh parsley
		Lemon wedges; for serving

INSTRUCTIONS

Preparation time: 5 minutes Cooking time: 9 minutes
Chicago Tribune
1. Rinse the peeled shrimp under cold running water; place on a paper
towel-lined plate. 2. Heat the oil in a non-reactive large non-stick
skillet over medium-high heat. Pat the shrimp dry with paper towels. Add to
the skillet, spreading them out in a single layer if possible (if not,
saute in 2 batches). Sprinkle with salt and pepper to taste; scatter the
garlic around the shrimp. Let the shrimp sizzle in the hot oil without
stirring or turning for about 1 minute. With tongs, turn the shrimp over;
saute, stirring occasionally with a wooden spoon, for 1 minute longer. Toss
the shrimp until they just turn pink with no raw traces and are opaque in
the center, 1 to 2 minutes more. Transfer the shrimp with a slotted spoon
to 2 warm dinner plates. 3. Place the butter in the pan and heat, swirling
the pan once or twice, until the butter turns nut-brown and fragrant (but
not black), usually 2 or 3 minutes. Pour the lemon juice into the pan and
let it bubble up for a moment. Turn off the heat and add the parsley,
swirling the pan to mix. 4. Drizzle the sauce over the shrimp and serve
immediately with lemon wedges. Nutrition information per serving: Calories
...... 290 Fat ........... 20 g Cholesterol .. 270 mg Sodium ..... 280 mg
Carbohydrates .. 2 g Protein ........ 26 g Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Rrairie@aol.com on Aug 6, 1997

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