Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These sauteed shrimp are great over grits or white rice. Adapted from Marge Jonte Mahoney, Greeleyville, SC.

Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Squeeze lemon over shrimp and set aside.

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  • Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.

  • Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

Cook's Notes:

Feel free to use butter instead of olive oil.

I add about 3/4 to 1 cup of white wine and a little Worcestershire sauce. Substitute all the wine with 1/4 cup Worcestershire sauce if desired. Or you could add a little sesame oil instead of the Worcestershire.

Nutrition Facts

118 calories; protein 18.8g; carbohydrates 2.6g; fat 2.2g; cholesterol 172.7mg; sodium 225.9mg. Full Nutrition
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