Ingredients
1 pound peeled and deveined uncooked large shrimp
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 tablespoons Land O Lakes® Butter with Canola Oil — divided
1 small shallot — minced
1 cup chicken stock
1/2 cup dry white wine or low-sodium chicken stock or broth
4 cloves garlic — minced
1 small lemon
1 tablespoon chopped fresh rosemary or thyme — optional but definitely worthwhile!
1/4 cup chopped fresh parsley
Instructions
Pat the shrimp dry with paper towels and place in a large bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
Heat 2 tablespoons of the Land O Lakes® Butter with Canola Oil in a large skillet over medium heat until it melts. Add the shallot and let cook 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp. Add the wine and garlic and chicken stock. Cook until the shrimp are no longer translucent and wine has reduced by half, about 2 to 3 minutes more.
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