A quick saute with tomatoes and a lemon ~ butter reduction without too much fat.
- 1 ¼ pound shrimp, about 18 shrimp – 12/15 per pound
- 1 tablespoon canola oil
- ¼ teaspoon salt and pepper, or McCormack’s Garlic Pepper Blend
- 1 tablespoon olive oil, extra virgin first press
- 2 tablespoons shallots, peeled and diced
- 2 tablespoons vidalia onion, peeled and diced
- 3 cloves garlic, peeled – thinly sliced
- ½ cup cherry tomatoes, or grape – cut in quarters
- 2 tablespoons sun-dried tomatoes
- 3 whole pimento de padron, sliced or 1 T. sliced jalepeno
- ½ teaspoon lemon rind, grated fine
- 2 tablespoons lemon juice
- 2 tablespoons white wine
- 1 cup chicken broth, or vegetable
- ¼ teaspoon sea salt
- 1 tablespoon unsalted butter, cold
- 3 tablespoons fresh herbs, your choice – parsley/ basil / oregano / chervil
Clean and dry the shrimp. Heat a stick proof skillet or wok to high heat. Add 1T. canola oil, and then the shrimp. Add some salt and pepper, and quickly saute the shrimp until they have colored, but not cooked through. Remove them to a plate. Add 1T. good olive oil, lower the heat to moderate and add the next six ingredients (shallots through pimentos). Saute until tender ~ crisp, about 5 minutes. Add the next 5 ingredients (lemon rind through sea salt). Raise heat to high, bring to a boil, then reduce over low heat about 5 minutes. When sauce has reduced, and a nice amount for four portions ~ add the cold butter with a fork until emulsified into the sauce. Taste for flavor, add more butter, a tablespoon at a time if necessary. Add the sauteed shrimp to the sauce with fresh herbs of your choice. Pour immediately over fresh pasta, if desired.
Look for pimento de padron peppers at farmers’ markets in the summer.
This is a great recipe for learning how to saute and make a simple pan sauce.
Servings : 4