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Sauteed Shrimp w/Vanilla-Orange Butter

Source of Recipe

Chicago Tribune Test Kitchen


List of Ingredients

3 tablespoons vegetable oil
1 1/2 pounds medium shrimp, shelled, deveined
2 shallots, minced
1/2 cup orange juice
3 tablespoons white wine
1/2 teaspoon salt
Freshly ground pepper
1/4 cup whipping cream
1 teaspoon vanilla extract
6 tablespoons unsalted butter, at room temperature
3 tablespoons minced parsley




Recipe

HEAT 2 tablespoons of the oil in a large skillet over medium-high heat; stir-fry shrimp until just cooked through, about 5 minutes. Remove shrimp from pan; set aside.

ADD remaining tablespoon oil to skillet; cook shallots until translucent, about 2 minutes. Add orange juice and wine; cook until reduced by half, about 8 minutes. Season with salt and pepper.

COMBINE cream and vanilla; stir into sauce. Cook over medium heat about 2 minutes; turn off heat. Whisk in butter, 1 tablespoon at a time, to thicken sauce. Return shrimp to skillet; toss to coat. Sprinkle with parsley.


YIELD: 4 Servings

PER SERVING: 480 calories; 36g protein; 4.8g carbohydrate; 35g fat (65% calories from fat, 16g saturated fat); 400mg cholesterol; 680mg sodium; 0.2 g fiber.