| 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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