Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 36 jumbo shrimp , peeled and deveined
- Kosher salt
- Freshly-ground black pepper
- 1 ¼ cups unsalted butter , divided
- 1 tsp olive oil
- 2 tbsp minced garlic
- ½ shallot , finely minced
- 2 lemons , juiced
- Splash of heavy cream
Directions
Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.
Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.
Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.
In a large saucepan , melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds.
Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.
Spoon sauce over shrimp and serve warm.