Prep Time 15 Min Cook Time 10 Min Serves 4
Ingredients
1/2 teaspoon grated lemon peel
1 cup firmly packed fresh mint leaves
6 to 8 tablespoons butter or margarine
1 to 1 1/2 pounds medium-size raw shrimp 30 to 32 per lb., shelled and deveined
1 cup dry white wine
Lemon slices
Mint sprigs
Directions
In a food processor or blender, whirl lemon peel, mint leaves, and 1/4 cup of the butter until well blended; set aside.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add shrimp and cook, stirring, until just opaque in center; cut to test about 5 minutes.
With a slotted spoon, transfer shrimp to a warm plate; keep warm.
Add wine to pan and boil over high heat, stirring, until liquid is reduced to 1/3 cup about 5 rninutes.
Add mint butter all at once and stir until butter is smoothly blended into sauce.
For a thicker sauce, stir in remaining 1 to 2 tablespoons plain butter.
Pour sauce into a warm serving dish; then add shrimp.
Garnish with lemon slices and mint sprigs.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add shrimp and cook, stirring, until just opaque in center; cut to test about 5 minutes.
With a slotted spoon, transfer shrimp to a warm plate; keep warm.
Add wine to pan and boil over high heat, stirring, until liquid is reduced to 1/3 cup about 5 rninutes.
Add mint butter all at once and stir until butter is smoothly blended into sauce.
For a thicker sauce, stir in remaining 1 to 2 tablespoons plain butter.
Pour sauce into a warm serving dish; then add shrimp.
Garnish with lemon slices and mint sprigs.
This recipe was very tastey. I love shrimp!! Almost any way I can get it.
Tomorrow, we are going down to Tacoma to visit Dan's parents. I have the whole weekend off!! I am looking forward to hanging out with Dan. I am not sure what we are going to do on Saturday and Sunday but I am sure that it will be fun!!
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