Monday, October 14, 2013

Garlic Shrimp

Today's blog post appears on the day that the government shutdown enters its third week.  I am still on furlough.  Up this week - house cleaning.

Evidently Mrs. BA has a thing for Fried Shrimp, which I learned about her over the summer.  Perhaps this dish would mollify her displeasure with the fall weather.

Easy & Healthy Shrimp
(no butter - uses chicken broth, white wine, lemon juice)

  • 4 tsp olive oil
  • 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 
  • 6-8 garlic cloves, minced 
  • 1/2 cup low sodium chicken broth 
  • 1/2 cup dry white wine 
  • 1/4 cup fresh lemon juice 
  • 1/4 cup + 1 T minced parsley 
  • 1/4 tsp salt 
  • 1/4 tsp freshly ground pepper 
  • 4 lemon wedges 

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.

In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

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