How to Cook Shrimp Saute
How to Cook Shrimp Saute
Chef Tom Valenti whips up a simple saute that's light on fat but big on flavor.
From Series: Bikini Body
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Ingredients in this Recipe
- 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
Read the Shrimp Saute Recipe
About Tom Valenti
Learn more about Tom Valenti »
