1 T. Butter or Olive Oil
\n1\/2 lb. Shrimp, peeled, de-veined, and cut into half lengthwise
\n2-6 Garlic Cloves, minced
\n1 lg. Shallot, minced
\n3\/4 C. Chicken Stock
\n1\/2 Lemon
\nOregano, Basil, and Pepper to taste
\n1\/4 C. White Wine<\/p>\n
Heat a nonstick saut\u00e9 pan to medium high. Cook the shrimp in half the oil or butter for about 30 seconds on each side. It should not be cooked through. Remove and set aside. Lower heat to medium, add remaining butter or oil, garlic, shallots, and seasonings (use fresh basil and oregano if you can, it adds a nice fresh taste). Cook until garlic and onion is soft and translucent. Add shrimp and wine, and let the alcohol cook out. Add stock and cook 2 minutes, or until slightly reduced. Remove from heat, squeeze in the juice from the lemon (about 1\/4 C.) and serve.<\/p>\n
Yield: 2 Servings
\nServing Size: 4oz. Shrimp & 1\/2 Sauce<\/p>\n
Calories: 211
\nFat: 9g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. Butter or Olive Oil 1\/2 lb. Shrimp, peeled, de-veined, and cut into half lengthwise 2-6 Garlic Cloves, minced 1 lg. Shallot, minced 3\/4 C. Chicken Stock 1\/2 Lemon Oregano, Basil, and Pepper to taste 1\/4 C. White Wine Heat a nonstick saut\u00e9 pan to medium high. Cook the shrimp in half the oil or butter for about 30 seconds on each side. It should not be cooked through. Remove and set aside. Lower heat to medium, add remaining…<\/p>\n