Garlic and Herb Shrimp Saute
Source of Recipe
Makes 2 servings
Start to Finish: 25 minutes
List of Ingredients
12 ounces fresh or frozen large shrimp in shells
2 tablespoons olive oil, margarine, or butter
3 cloves garlic, minced
1 small leek, thinly sliced (2/3 cup), or 2 green onions, thinly sliced (1/4 cup)
1/4 teaspoon dried basil, oregano, or tarragon, crushed
1 tablespoon snipped parsley
1 tablespoon dry sherry or dry white wine
1 tablespoon lemon juice
1. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. To devein shrimp, use a sharp knife to make a shallow slit along the back of each shrimp. Remove the sandy black vein, if present. Rinse shrimp and pat dry. Set aside.
2. In a medium skillet heat the olive oil over medium heat. Add the shrimp, garlic, leek or green onions, and basil. Cook for 2 to 4 minutes or until shrimp turn pink, stirring frequently. Remove from heat. Stir in the parsley, dry sherry or white wine, and lemon juice. Makes 2 servings.
Menu Suggestion: Add a side dish of spinach or tomato fettuccine and slices of yellow summer squash.
Nutrition facts per serving:
total fat: 15g
saturated fat: 2g