Garlic-Sautéed Shrimp

Garlic-Sautéed Shrimp

0 Reviews
From: EatingWell Magazine, November/December 2018

Peeled shrimp may be convenient, but here the shells—and heads if you are lucky enough to find them still on—are transformed into a quick stock that adds a boost of flavor. Serve the garlic-sautéed shrimp as an appetizer or use them as a topping for pasta or risotto.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 24 unpeeled raw shrimp (16 to 20 count), preferably with heads left on (see Tip)
  • ¾ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • 2 bay leaves, preferably fresh
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon kosher salt
  • 2 teaspoons lemon juice, plus lemon wedges for garnish
  • 1 tablespoon minced flat-leaf parsley, plus a few sprigs for garnish

Preparation

  • Prep

  • Ready In

  1. Rinse shrimp and pat dry. Gently separate bodies from heads. Peel all but the tail (keeping the heads and shells) and devein; set aside.
  2. Combine wine, broth, bay leaves, the shrimp shells and heads (if using) in a large skillet. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Uncover and cook at a lively simmer until reduced to about ½ cup liquid, 3 to 5 minutes more. Strain the stock into a bowl and discard the solids. Wipe out the pan.
  3. Heat butter and oil in the pan over medium-low heat. Add garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add crushed red pepper, salt and the shrimp stock. Increase heat to medium-high and cook until reduced by half, about 3 minutes.
  4. Arrange the reserved shrimp in the pan in a single layer. Cook until pink and curled, 1 to 2 minutes per side. Add lemon juice and parsley and toss gently to combine. Transfer the shrimp to a warm platter or bowl. Serve with lemon wedges and more parsley, if desired.
  • Tip: Shrimp with heads can be hard to find, but they add a depth of flavor to dishes. Look for them in ethnic markets or large supermarkets. (If you can't find them, substitute uncooked shell-on shrimp.) For help choosing sustainable wild or farmed shrimp, go to seafoodwatch.org.

Nutrition information

  • Serving size: 3 shrimp
  • Per serving: 136 calories; 4 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 20 g protein; 1 mcg folate; 163 mg cholesterol; 0 g sugars; 0 g added sugars; 131 IU vitamin A; 1 mg vitamin C; 68 mg calcium; 1 mg iron; 186 mg sodium; 304 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2½ lean protein, ½ fat

Reviews 0