Pan Roasted Lemony Shrimp
"Adapted from a recipe at Food & Wine. This makes two good sized servings. If using headless shrimp, use less (about 3/4 lb)."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (415 g)
- Calories 529.6
- Total Fat - 37.2 g
- Saturated Fat - 22.2 g
- Cholesterol - 377.2 mg
- Sodium - 1293.6 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 3.2 g
- Sugars - 2.9 g
- Protein - 32.8 g
- Calcium - 169.4 mg
- Iron - 1.3 mg
- Vitamin C - 60 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 F.
Step 2
Clean shrimp by removing shell between head and tail. Leave tail on. Remove the vein. Set aside.
Step 3
Put the garlic throug a garlic press or finely mince. Set aside. Cut the lemon into 8 wedges - you will only need 6. Set aside.
Step 4
Add the Pinot Grigio to an oven-safe skillet. Turn heat to medium and bring to a boil. Simmer until it reduces by half, about 1-2 minutes.
Step 5
Add the butter, garlic. Add salt and pepper to taste. Simmer for another minute.
Step 6
Pour the butter/wine sauce into a large bowl. Add the shrimp and lemon wedges. Toss to coat completely, then return to the skillet.
Step 7
Place the skillet in the oven. Roast until shrimp is cooked through. Don't overcook! Remove from oven.
Step 8
To serve, garnish with the chopped parsley and chili flakes to taste. This is excellent over rice, especially if you spoon some of the lemon sauce over all.
Tips
No special items needed.
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