Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Shrimp - peeled, deveined

  2. And tails left on

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. Olive oil - as needed

  6. 1 Onion - sliced thinly (small)

  7. 2 tablespoons 30ml Chopped garlic

  8. 1 Lemon - juiced

  9. 1/2 cup 118ml White wine

  10. 1/2 cup 118ml Shrimp Stock II - (see recipe)

  11. 2 tablespoons 30ml Cold butter

  12. 2 tablespoons 30ml Chopped parsley leaves

  13. Lemon slices - for garnish

  14. Hot cooked rice - as accompaniment

Instructions Jump to Ingredients ↑

  1. Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside.

  2. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

  3. This recipe yields 4 to 6 servings.


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