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Photo: Jamie Vespa
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundraw shrimp(26-30count),peeled and deveined¼teaspoonsalt, divided¼teaspoonground pepper, divided½cupslivered oil-packed sun-dried tomatoes, plus1tablespoonoil from the jar½cupfinely chopped shallots½cupdry white wine½cupheavy cream2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
1poundraw shrimp(26-30count),peeled and deveined
¼teaspoonsalt, divided
¼teaspoonground pepper, divided
½cupslivered oil-packed sun-dried tomatoes, plus1tablespoonoil from the jar
½cupfinely chopped shallots
½cupdry white wine
½cupheavy cream
2tablespoonschopped fresh parsley
DirectionsSprinkle shrimp with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate.Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the shrimp to the pan and turn to coat with the sauce. Serve the shrimp topped with the sauce and parsley.Originally appeared: EatingWell.com, July 2021
Directions
Sprinkle shrimp with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate.Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the shrimp to the pan and turn to coat with the sauce. Serve the shrimp topped with the sauce and parsley.
Sprinkle shrimp with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate.
Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the shrimp to the pan and turn to coat with the sauce. Serve the shrimp topped with the sauce and parsley.
Originally appeared: EatingWell.com, July 2021
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Nutrition Facts(per serving)271Calories14gFat9gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
