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Ingredients
24 large shrimp in the shell, about 1 ½ pounds
5 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
¼ cup finely chopped shallots
¾ cup dry white wine
½ cup heavy cream
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
4 grams carbs; 132 milligrams cholesterol; 297 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 25 grams fat; 297 milligrams sodium; 6 grams protein; 2 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
Using a pair of kitchen shears, cut down the back of each shrimp. Do not peel the shrimp. Rinse under cold running water to remove and discard the dark intestinal tract. Pat dry.
- Step 2
Heat two tablespoons of the butter in a large skillet over high heat. Add the shrimp and sprinkle with salt and pepper. Cook, stirring often, about three minutes. Transfer the shrimp to a warm platter.
- Step 3
Add one tablespoon butter and the shallots to the skillet. Add the wine and bring to a boil. Cook over high heat about two minutes or until the liquid is reduced to about half a cup. Add the cream and cook, stirring, about one minute. Add salt and pepper.
- Step 4
Add the shrimp to the sauce and stir. Let cook about one minute and add the parsley and two remaining tablespoons of butter.
Private Notes