Shrimp deglazed in a white wine sauce served on herbed puff pastries

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If you're looking for something quick, simple and delish this recipe is the one. You can have dinner on the table in 20 minutes.

Shrimp are low in fat and calories. I always select U. S. wild caught grayish white shrimp for their firm texture and delicate flavor.

The deglazed shrimp could also be served over angel hair pasta with Parmesan cheese.

Serves 4
Prep time: 5 minutes
Total time: 10 minutes

Ingredients:

  • 1/2 pound 24-26 count shrimp, peeled and deveined
  • 3 tablespoons butter
  • 1 tablespoon melted butter
  • 4 cloves garlic, minced
  • 1/3 cup semi dry white wine
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon fresh herbs, finely minced
  • 1/2 frozen puff pastry sheet, cut into 4 equal squares

    Instructions:

    Heat 3 tablespoons butter in a large heavy skillet on medium high heat.

    Quickly add shrimp and garlic and cook until shrimp begins to turn pink, turn shrimp over and continue to cook about 1 minute more. Pour in the wine to deglaze the pan and remove from heat. Salt and pepper to taste.

    Meanwhile sprinkle pastries with a little pepper and bake according to package instructions.

    Remove from oven and quickly brush with melted butter and sprinkle with herbs.

    Divide shrimp and any liquid equally among puff pastries and serve.

    Cooking Wiser:
    To save time buy peeled, deveined shrimp.

    Seafood should smell clean, like the sea, not fishy and no ammonia odors.

    Shrimp is sold by the count, 20-24 count means there will be about 20-24 shrimp/pound.

    It will become mushy if overcooked. About 1-2 minutes per side for medium size shrimp. Once the color changes to pink, remove from heat.