- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Large Shrimp - Peeled, deveined & Uncooked - 1 Lb.
- Garlic - 4 cloves, minced or sliced thin
- Chicken Broth - 1 cup
- Fresh Lemon Juice - 2 Tablespoons
- Unsalted Butter (or Earth Balance dairy free, soy free butter substitute) - 1 Tablespoon (Cold & cut into small squares)
- Cilantro - 1/4 cup chopped finely
- Salt and Pepper - to taste
Start out by deveining, peeling and rinsing your shrimp (or make it easy and buy deveined and peeled frozen or fresh shrimp!)
Place the shrimp on a plate lined with a paper towel to get any excess water off.
Heat a frying pan to medium high, spray with cooking spray oil and toss in shrimp, cooking approximately 3-4 minutes on each side. Shrimp should be a nice pink in color.
Remove shrimp from the pan (placing onto a plate). Meanwhile, using the same pan (Don't wash it!!) add the chicken broth (or substitute beef or vegetable broth/stock) and garlic. Simmer until the mixture boils down to half the original amount and is a bit thicker.
Add the shrimp back into the broth mixture in the pan. Add butter and lemon juice and let simmer 1 minute until butter is completely melted and combined. Add the cilantro, salt and pepper. Give it a good stir and immediately take off the heat.
Serve and Enjoy!
This recipe is Weight Watchers PointsPlus 4 per serving. Serves 4.
This is one of those recipes that can easily be thrown together at the last minute. It pairs very nicely with couscous try Pearl Couscous with Sliced Carrots and Oven Roasted Tomatoes, a light dish like Sugar Snap Peas with Leeks and Pancetta, or simple Roasted Root Vegetables.
This time I chose to pair ours with an easy potato dish. My daughter LOVES potatoes!