Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1/2 cup dry white wine
- 2 cloves garlic, minced
- 1 tbsp. fresh thyme leaves
- 1 tbsp. fresh parsley leaves, chopped
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute.
3. Add the shrimp and sauté for 2-3 minutes until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. Add the white wine to the skillet and bring to a boil.
6. Reduce the heat to low and simmer for 2-3 minutes until the wine has reduced by half.
7. Add the thyme and parsley to the skillet and stir to combine.
8. Return the shrimp to the skillet and toss to coat in the sauce.
9. Season with salt and pepper to taste.
10. Serve hot.
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 215
- Fat: 12g
- Carbohydrates: 2g
- Protein: 23g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Fresh thyme and parsley can be substituted with dried herbs.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Substitute shrimp with scallops or other seafood.
Tips and tricks:
- Make sure to not overcook the shrimp to prevent them from becoming tough.
- Use fresh herbs for the best flavor.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a bed of rice or pasta.
- Garnish with additional fresh herbs.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- White wine
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to reduce further.
- If the shrimp are tough, they have been overcooked.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Sauteed shrimp with white wine and herbs is a classic French dish.
Flavor profiles:
- The dish is savory and herbaceous with a hint of sweetness from the white wine.
Serving suggestions:
- Serve as a main dish with a side of vegetables or salad.
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