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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.

Source: EatingWell Magazine, November/December 2018




Ingredient Checklist


Instructions Checklist
  • Rinse shrimp and pat dry. Gently separate bodies from heads. Peel all but the tail (keeping the heads and shells) and devein; set aside.

  • 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 1/2 cup liquid, 3 to 5 minutes more. Strain the stock into a bowl and discard the solids. Wipe out the pan.

  • 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.

  • 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 Facts

3 shrimp
136 calories; protein 20.4g; carbohydrates 1g; dietary fiber 0.1g; sugars 0.3g; fat 3.9g; saturated fat 1.3g; cholesterol 162.6mg; vitamin a iu 130.8IU; vitamin c 1.3mg; folate 1.4mcg; calcium 68mg; iron 0.7mg; magnesium 37.6mg; potassium 303.6mg; sodium 185.8mg.

2 1/2 lean protein, 1/2 fat