Shrimp in Lemon Butter Sauce
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Recipe Information
Total Time:
20 minutes
Servings:
2 (1/3 cup sauce)
This tangy, rich lemon butter sauce is great with chicken, fish, tofu, or just a plate of rice and vegetables. The sauce can easily be made without the shrimp; simply saute the garlic in the butter and proceed.
Ingredients
- 1 pound large shrimp
- 4 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 1/2 teaspoon pink peppercorns, crushed
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup chicken stock
- 2 teaspoons arrowroot
Preparation
- Peel, devein, and pat the shrimp dry. Melt a tablespoon of the butter over medium heat and saute the shrimp, being careful not to burn the butter. When the shrimp is pink and cooked through, remove with a slotted spoon to a plate. Cover with a pot lid, slightly ajar, to keep warm.
- Add the remaining butter to the pan and melt, then add the garlic and pink peppercorn. Saute just a minute, to soften garlic slightly. Add the salt, thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.
- In a cup, whisk the chicken stock and arrowroot, then whisk into the hot lemon mixture. Whisk constantly until thickened; it will only take a minute. Whisk the sauce and pour over the shrimp.
Serving Suggestion
Serve with baguette slices or cooked rice to soak up the luscious sauce.
Nutritional Information:
265 calories, 17 g. fat, 232 mg. cholesterol, 1284 mg. sodium, 6 g. carbohydrate, 0 g. fiber, 22 g. protein
