Sauteed Shrimp Over Rice  Back to Recipes

Looking for a light, delicious Spring meal? Pair our Ecco Domani Pinot Grigio with sauteed shrimp, serve over rice.



Ingredients

2 lemons
2 lbs large shrimp, peeled and deveined
2 cloves garlic, minced
1⁄4 cup olive oil, divided
1 teaspoon kosher salt
1⁄4 teaspoon pepper


Directions

Peel, devein and rinse shrimp. Set aside.

Grate the zest of both lemons, then juice both lemons. Keep zest and juice separate.

In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil. Toss well to coat evenly and season with the salt and pepper.

Heat remaining oil in a large saute pan over medium heat.

Saute shrimp in single layer for about 1 minute on each side until cooked through. (You may have to work in batches.)

After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits.

Pour sauce over shrimp and serve.

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