Shrimp with Lemon Mint Sauce
Sautéed shrimp is most likely the easiest shrimp preparation on the planet: Pan, butter, shrimp – Go!
But as easy as that is, it’s not difficult to add the tiniest of flavor twists and be surprised at the amazing outcome.
With summer officially just around the corner, I’m craving all the light and bright flavors of those hot summer months. Lemon and mint combine in this easy pan sauce for shrimp making a romantically delicious dinner. A few candles, chilled wine, and Shrimp with Lemon-Mint Sauce might just become your go-to dinner for company. I know it’s vying for the top spot for me.
Enjoy!
Menu:
Shrimp with Lemon-Mint Sauce
Steamed Rice
Crisp Green Salad
Shrimp with Lemon-Mint Sauce
Start to finish: 15 minutes
Serves 4
¼ cup all purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
12 ounces to 1 pound medium shrimp, peeled
3 teaspoons salted butter
3 teaspoons olive oil
2 garlic cloves, finely chopped
zest of one lemon
juice of one lemon
¼ cup chicken stock or broth
2 tablespoons torn mint leaves
steamed rice for serving, if desired
Place the flour, salt and pepper in a zipper top bag. Seal and shake to mix well. Add the shrimp and shake to coat well.
Heat the butter and oil together in a large skillet over medium high heat. Just as the butter stops bubbling, lift the coated shrimp into the pan. Discard remaining flour mixture. Separate and arrange the shrimp in a single layer. Cook for about 1 ½ minutes or until shrimp starts to turn pink and slightly brown on first side. Cook the shrimp, shaking and turning for about 2 more minutes or until cooked through and crispy on the edges. Remove from the skillet and cover lightly with foil to keep warm.
Add garlic, lemon juice and zest to the hot skillet. Stir and cook for 1 minute over medium heat. Add the chicken stock and scrape the bottom of the pan to loosen pan drippings. Add mint and stir and cook 30 seconds. Remove from heat.
To serve, place the shrimp over rice, if desired, and drizzle with pan sauce.
Approximate Values Per Serving (Shrimp and sauce only): 170 calories, 7.5 g fat (2.4 g saturated), 175 mg cholesterol, 19 g protein, 7 g carbohydrates, trace dietary fiber, 455 mg sodium
(Alicia Ross is the co-author of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006).
