Recipe
Shrimp Saute Recipe
- Serves: 4
- Calories: 424
- Carbs: 6gms
Ingredients
- 2 tbsp. unsalted butter, at room temp, plus 4 tbsp. unsalted butter, chilled and diced
- 2 cloves garlic, peeled and thinly sliced
- 4 large shiitake mushroom caps, very thinly sliced
- Coarse salt
- Freshly ground black ground pepper
- 2 plum tomatoes, cut into small dice
- 3 scallions, white and light green parts, thinly sliced on a bias
- 1/2 cup dry white wine
- 1 cup store-bought, reduced-sodium chicken broth
- 1 tsp. freshly squeezed lemon juice
- 2 lbs. peeled, butterflied, deveined large shrimp
- 1 tbsp. capers, rinsed and drained
- 2 tbsp. chopped fresh flat-leaf parsley leaves
- 2 tbsp. chopped fresh basil leaves
Directions
- Melt the 2 tbsp room temperature butter in a wide, deep sauté pan over medium heat. Add the garlic and cook gently until softened but not browned, 2 to 3 minutes. Add the mushrooms, season with salt and pepper and cook for 1 minute. Add the tomatoes and scallions and cook gently until softened, 3 to 4 minutes.
Turn the heat up to high. Just as the butter starts to sizzle, add the wine. Boil until the liquid has evaporated, 1 to 2 minutes. Add the chicken broth and lemon juice and bring to a boil, and then lower the heat and simmer for 2 minutes. Add the diced, cold butter, a few pieces at a time, swirling it in as it?s added. (Do not allow the liquid to boil once the butter has been added. The sauce should look like a buttery broth; if it appears excessively thick, stir in a few tbsp. of hot water.) Taste and adjust the seasoning if necessary.
Season the shrimp with salt and pepper, and add them to the pan, making sure to immerse them in the liquid. Cook over medium-low heat just below a simmer for 3 to 4 minutes, or until the shrimp are pink and firm. Add the caper, toss and cook for 30 seconds. Add the parsley and basil and toss to combine. Remove from the heat. To serve, divide the shrimp and sauce among 4 warm bowls.
