Grilled Shrimp With White Wine Sauce
Ingredients
The shrimp
-
2
lbs
shrimp, deveined and shelled
-
to taste
Seafood seasoning
The sauce
-
2
tbsp
olive oil, divided
-
4
cloves
garlic, finely minced
-
1
each
serrano or Fresno chile, finely diced (seeds removed for less heat)
-
1
cup
grape or cherry tomatoes, plus more for serving
-
1/2
cup
white wine such as Pinot Grigio
-
1
can
baby artichokes, drained
-
4
tbsp
unsalted cold butter
-
1/2
cup
basil, chopped
-
Juice from 1/2
each
lemon
-
to taste
Salt
Instructions
- Pat the shrimp dry and season both sides.
- Heat 1 tablespoon of olive oil in a skillet.
- Sauté the shrimp in an even layer for 2-3 minutes per side until pink and opaque, then set aside.
- Add the remaining olive oil to the skillet.
- Sauté garlic and serrano pepper until fragrant and tender, about 2-3 minutes.
- Add the tomatoes and continue sautéing until they are slumped and burst, approximately 5 minutes.
- Season lightly with salt.
- Add the white wine and bring to a simmer, allowing it to reduce by half.
- Add the artichoke hearts and return the shrimp to the skillet, allowing to heat through.
- Remove from heat and add cold butter, one tablespoon at a time, stirring to combine.
- Finally, add the basil, lemon juice, and halved tomatoes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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