| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 appetizer servings, or 4 main course servings |
Ingredients
- 3 pounds butter
- 2 pounds shallots, coarsely chopped
- 24 cloves fresh garlic, finely chopped
- 6 tablespoons finely chopped fresh oregano leaves
- 6 tablespoons coarsely chopped fresh thyme leaves
- 1 1/2 teaspoons crushed red pepper flakes
- 2 tablespoons minced onion
- 2 tablespoons kosher salt
- 4 1/2 ounces lemon juice
- 4 1/2 ounces white wine
- 24 large shrimp, head on/tail on
Instructions
- Melt butter in a large saute pan over medium heat. Add most of the shallots (saving some for garnish) and garlic to the pan. Cook until shallots become soft, about 6 minutes. Add oregano, thyme, red pepper flakes, minced onion, salt, and lemon juice to the mixture and simmer approximately 10 minutes. Add white wine and shrimp to the pan and simmer for 2 minutes on each side. Allow shrimp to rest for approximately 2 minutes to absorb flavors.
- To serve as an appetizer, plate 4 shrimp over fresh cuts of French bread. Ladle excess sauce over the dish. To serve as an entree, plate 8 shrimp over 4 ounces of linguine. Ladle excess sauce over the dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 430 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 9 g |
| Cholesterol | 116 mg |
| Sodium | 619 mg |
Reviews
3 lbs butter for 2 dozen shrimp??????