SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
COUNTRY DIJON SHRIMP SAUTE
Prepare a quick and delicious shrimp stir fry in just 25 minutes! Could it be the perfect dish for busy weeknights? We think so.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir shrimp and garlic in butter in large skillet on medium-high heat 4 to 5 min. or until shrimp is pink and cooked through. Remove from heat.
- Stir in wine and mustard. Return to heat; cook an additional 2 to 3 min. or until heated through. Remove from heat; stir in parsley. Serve over rice.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 245 mg, Sodium 530 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 0 g, Protein 28 g
SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
DIJON SHRIMP WITH PASTA
I combined several family recipes to create this dish, which I like to serve when we have company. If my husband had his way, I'd make it every night. -Gail Cawsey, Geneseo, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper. Cook and stir 5 minutes or until sauce is thickened., Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink. Serve with pasta; sprinkle with cheese.
Nutrition Facts : Calories 547 calories, Fat 23g fat (13g saturated fat), Cholesterol 197mg cholesterol, Sodium 754mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
SAUTEED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE
Fancy name for an easy recipe. This is my adaptation of a Wolfgang Puck recipe I found in the Chicago Tribune.
Provided by Hey Jude
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan of salted water to a boil over medium-high heat. Season the shrimp with the salt and pepper to taste.
- Heat a large skillet over medium-high heat; add the oil. Heat about 30 seconds; add the shrimp, distributing evenly in the pan. Cook, turning once, until pink, about 2 minutes per side. Transfer the shrimp to a platter; cover with foil to keep them warm.
- Add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
- Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. REduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the shrimp; cook until heated through, about 1 minute.
- Drain pasta; divide equally amongst 4 shallow bowls. Spoon the sauce over the pasta. Divide the shrimp evenly amongst the bowls. Garnish with parsley.
- This goes really well with crusty bread!
Nutrition Facts : Calories 545.1, Fat 20.7, SaturatedFat 8.3, Cholesterol 213.6, Sodium 519.2, Carbohydrate 46.1, Fiber 2, Sugar 1.7, Protein 31.3
MADELINE'S CHARDONNAY SHRIMP
This is another recipe from my mother in law. I do love a recipe that has wine as an ingredient. You just have to have a glass after you open the bottle right? It's like that saying "I love cooking with wine. Sometimes I even put it in my food."
Provided by Slatts
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat.
- Add garlic and cook for one minute.
- Stir in wine, worcestershire sauce, and seasonings and bring to a boil.
- Reduce to simmer and add the shrimp. Cook for about 3 to 4 minutes until shrimp becomes pink and tender.
- Serve shrimp in wide shallow bowls with cooking juices. A crusty bread goes nicely to soak up the yummy juices.
Nutrition Facts : Calories 376.9, Fat 24.8, SaturatedFat 14.8, Cholesterol 275.5, Sodium 1475.1, Carbohydrate 4.1, Fiber 0.1, Sugar 0.8, Protein 23.6
SHRIMP IN CHARDONNAY SAUCE
Boil a couple of cups of wine with shallots and butter as quickly as your stove will allow. When the wine is almost completely gone, cook the shrimp in this sauce. The keys to finishing the dish are seasoning and body: it will take plenty of salt and a fair pinch of spice. Serve this with good bread to sop up the sauce.
Provided by Mark Bittman
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 10-inch skillet with sloping sides, or a wok or saucepan, combine wine, shallots, 2 tablespoons butter, a large pinch of salt and cayenne. Bring to a boil over high heat and reduce, stirring occasionally, until nearly dry, about 10 minutes. While it reduces, peel shrimp.
- Add shrimp to skillet and cook, stirring occasionally, until cooked through, 3 to 5 minutes. Stir in remaining butter and, if you like, cream. Taste and add more salt or cayenne if necessary. Garnish and serve immediately.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 6 grams, Sodium 1134 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED SHRIMP WITH MUSTARD-CHIVE SAUCE
Provided by Kathy Grady
Categories Mustard Shellfish Sauté Dinner Shrimp Spring Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk cream, clam juice and mustard in small bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Add shrimp and chives and sauté 2 minutes. Add cream mixture. Simmer until shrimp are just opaque in center and sauce thickens slightly, about 2 minutes. Spoon rice onto plates. Top with shrimp and sauce.
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