Rosemary-Lemon Shrimp
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Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
1
Low
Nutrition per serving
Calories223.2 kcal (11%)
Total Fat8.3 g (12%)
Carbs4.9 g (2%)
Sugars1 g (1%)
Protein28.3 g (57%)
Sodium1526.3 mg (76%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsghee
6garlic cloves
finely chopped
1shallot
large, finely diced
½ teaspooncrushed red pepper flakes
1lemon
large, cut in 1/8-inch slices
1 sprigfresh rosemary
2 poundsshrimp
headless, shell-on, jumbo
1 teaspoonkosher salt
½ teaspoonfreshly ground black pepper
½ cupdry white wine
½ cupseafood stock
optional wine substitute
Instructions
Step 1
In a large skillet over medium-high heat, melt the ghee, swirling the pan to evenly coat the bottom.
Cast Iron Skillet
ghee2 tablespoonsStep 2
Add the garlic, shallot, and red pepper flakes and cook, stirring, until the shallot is tender (about 2 minutes).
shallot1 
garlic cloves6 
crushed red pepper flakes½ teaspoonStep 3
Add the lemon slices and rosemary and cook, stirring, until the lemon slices soften (2 to 3 minutes).
fresh rosemary1 sprig
lemon1 Step 4
Add the shrimp, slat, and pepper and cook until the shrimp is halfway cooked through and still partially pink (2 to 3 minutes).
shrimp2 pounds
kosher salt1 teaspoon
freshly ground black pepper½ teaspoonStep 5
Pour in the white wine (or stock) and cook, occasionally giving the contents of the pan a gentle toss, until the shrimp are cooked through and no longer translucent, 5 to 6 minutes.
dry white wine½ cup
seafood stock½ cupStep 6
Remove from the heat and serve immediately. Enjoy!
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