| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds shrimp, peeled and deveined – tails left on
- Salt and freshly ground black pepper
- Olive oil
- 1 small onion, sliced thinly
- 2 tablespoons chopped garlic
- 1 lemon, juiced
- 1/2 cup white wine
- 1/2 cup shrimp stock, recipe follows
- 2 tablespoons cold butter
- 2 tablespoons chopped parsley leaves
- Lemon slices, for garnish
- Rice, as accompaniment
Instructions
- 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. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 216 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 254 mg |
| Sodium | 475 mg |
| Serving Size | 1 of 6 servings |
| Calories | 216 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 254 mg |
| Sodium | 475 mg |
Reviews
Delicious! Easy! Fast! I used chicken stock instead of fish stock.
awesome!
Amazing
Just a very easy yet delicious recipe. I use chicken stock in place of seafood stock and serve over thin spaghetti.
Where is the shrimp stock recipe?
Can’t believe there are no reviews for this recipe. It’s absolutely delicious. A little bit of work to make the shrimp stock, but worth it. Recipe calls for rice, but I made as photo shows, served over pasta. A wonderful special occasion meal. Huge fans of Emeril’s recipes, and this one does not disappoint.