SAUTEED SHRIMP CALORIES RECIPES

SAUTEED SHRIMP RECIPE | ALLRECIPES

Sauteed Shrimp Recipe | Allrecipes image

These sauteed shrimp are great over grits or white rice. Adapted from Marge Jonte Mahoney, Greeleyville, SC.

Provided by D Keach

Categories Seafood Shellfish Shrimp

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 lemon
3 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, chopped
2 ribs celery, chopped
2 cloves garlic, crushed and chopped
salt and ground black pepper to taste
1 sprig fresh rosemary, chopped, or to taste
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon ground coriander
1 bay leaf
¾ cup white wine, or to taste
1 teaspoon Worcestershire sauce, or to taste

Steps:

Squeeze lemon over shrimp and set aside.
Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

Nutrition Facts : Calories 117.9 calories, CarbohydrateContent 2.6 g, CholesterolContent 172.7 mg, FatContent 2.2 g, FiberContent 0.8 g, ProteinContent 18.8 g, SaturatedFatContent 0.4 g, SodiumContent 225.9 mg, SugarContent 0.6 g

GARLIC-SAUTÉED SHRIMP RECIPE | EATINGWELL

Garlic-Sautéed Shrimp Recipe | EatingWell image

Peeled shrimp may be convenient, but here the shells--and heads if you are lucky enough to find them still on--are transformed into a quick stock that adds a boost of flavor. Serve the garlic-sautéed shrimp as an appetizer or use them as a topping for pasta or risotto.

Provided by Domenica Marchetti

Categories Healthy Shrimp Recipes

Total Time 40 minutes

Number Of Ingredients 11

Ingredients

24 unpeeled raw shrimp (16 to 20 count), preferably with heads left on (see Tip)
¾ cup dry white wine
¾ cup low-sodium chicken broth
2 bay leaves, preferably fresh
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
2 teaspoons lemon juice, plus lemon wedges for garnish
1 tablespoon minced flat-leaf parsley, plus a few sprigs for garnish

Steps:

Rinse shrimp and pat dry. Gently separate bodies from heads. Peel all but the tail (keeping the heads and shells) and devein; set aside.
Combine wine, broth, bay leaves, the shrimp shells and heads (if using) in a large skillet. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Uncover and cook at a lively simmer until reduced to about 1/2 cup liquid, 3 to 5 minutes more. Strain the stock into a bowl and discard the solids. Wipe out the pan.
Heat butter and oil in the pan over medium-low heat. Add garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add crushed red pepper, salt and the shrimp stock. Increase heat to medium-high and cook until reduced by half, about 3 minutes.
Arrange the reserved shrimp in the pan in a single layer. Cook until pink and curled, 1 to 2 minutes per side. Add lemon juice and parsley and toss gently to combine. Transfer the shrimp to a warm platter or bowl. Serve with lemon wedges and more parsley, if desired.

Nutrition Facts : Calories 135.8 calories, CarbohydrateContent 1 g, CholesterolContent 162.6 mg, FatContent 3.9 g, FiberContent 0.1 g, ProteinContent 20.4 g, SaturatedFatContent 1.3 g, SodiumContent 185.8 mg, SugarContent 0.3 g

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