
Ingredients:
• 1 pound (16/20) peeled and deveined shrimp
• 2 Tbsp chopped fresh garlic
• 1 tsp crushed red pepper flakes
• ½ tsp black pepper
• ¼ cup fresh-squeezed lemon juice
• 2 Tbsp white wine (2 Tbsp low-sodium chicken stock may be substituted)
• 2 Tbsp unsalted cold butter (cubed small)
• 1 Tbsp chopped parsley
• ¼ cup flour
• ¼ cup canola oil
Preparation:
Heat half of the canola oil in large nonstick sauté pan on medium high heat. In a large bowl, mix flour, black pepper, and red pepper flakes. Toss shrimp in flour mixture and coat evenly. Sauté shrimp for approximately 3-5 minutes on each side in batches (use leftover oil as needed). Remove from pan and place on a plate or sheet tray to rest. Add to the same pan the garlic, wine, and lemon juice; stir and cook until hot. It will start to boil in about 4-6 minutes. Turn off heat, stir in cold butter in small amounts until incorporated. Add shrimp back to pan with any drippings along with parsley and toss or stir until coated. Serve and eat.
Serves 4
Nutrient Analysis:
Calories 328 calories Trans Fat 0 grams
Protein 24 grams Cholesterol 188 milligrams
Carbohydrate 9 grams Potassium 259 milligrams
Total Fat 21 grams Phosphorus 249 milligrams
Saturated Fat 5 grams Sodium 172 milligrams