Shrimp Saute

Posted on February 20, 2012 by Tommye Solem

Shrimp Saute

A great way to splurge on taste without sacrificing a heavy butter-based saute, this Shrimp Saute substitutes butter with our Whole Fruit Lemon Extra Virgin Olive Oil or Persian Lime Extra Virgin Olive Oil.

Ingredients:

1 pound shrimp with tails on (frozen or fresh) ~ if frozen, thaw & drain
2 -3 Tablespoons Whole Fruit Lemon Extra Virgin Olive Oil or Persian Lime Extra Virgin Olive Oil

Preparation:

In 10" or larger skillet, heat shrimp until liquid starts to come out of shrimp. Drain liquid. Pour into skillet 2 or 3 Tablespoons Whole Fruite Lemon or Persian Lime Extra Virgin Olive Oil. Toss shrimp with spoon or spatula until both sides of shrimp turn pink (about 5 minutes total). Then turn off heat. Let shrimp rest in the skillet for a few minutes more to absorb juices, oil, and flavor. Put shrimp on a plate, and enjoy!

Note: you may add a couple teaspoons of your favorite balsamic while cooking the shrimp to add sweetness.

Posted in Main Courses

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