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Ingredients
1 ½ pounds medium shrimp, peeled and deveined
3 large garlic cloves, minced
1 medium onion, finely chopped
3 ½ tablespoons vanilla extract
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
½ jalapeño chili, seeded and minced
1 ½ cups chicken stock, boiled down to ¾ cup
¾ cup dry white wine
1 teaspoon fresh lime juice
2 Hass avocados, peeled, seeded and sliced
4 to 6 cilantro sprigs
Steamed white rice for serving
Nutritional analysis per serving (4 servings)
30 grams carbs; 284 milligrams cholesterol; 530 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 8 grams fiber; 927 milligrams sodium; 40 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place shrimp in a bowl, and add garlic, onion, 2 tablespoons vanilla, and the salt and pepper. Toss, then cover and refrigerate 2 hours.
- Step 2
Heat butter and oil in a large skillet over medium-high heat. Add jalapeño, and when it starts to soften, add shrimp and its marinade. Add remaining vanilla extract. Sauté, stirring, just until shrimp turn pink. Remove shrimp to a warm serving dish, and cover with foil.
- Step 3
Add stock and wine to skillet and cook over high heat, stirring, about 5 minutes, until liquid is reduced and has thickened to consistency of light cream. Add lime juice, stir, then pour sauce over shrimp. Garnish dish with avocado slices, scatter cilantro on top, and serve with rice.
Private Notes