Ingredients
The following ingredients have 3 Servings
- 1.5 tsp Olive oil
- 2 medium clove(s) Garlic minced
- 1.5 Tbsp Uncooked shallot(s) finely chopped
- 0.25 cup(s) White wine divided
- 1 Tbsp Fresh lemon juice divided
- 2 tsp Fresh parsley fresh, minced
- 1 tsp Fresh tarragon minced
- 1 tsp Fresh thyme fresh, minced
- 0.25 tsp Table salt
- 0.25 tsp Black pepper freshly ground
- 2 Tbsp Unsalted butter at room temperature
- 1.25 pound(s) Uncooked shrimp jumbo-size, shelled and deveined*
Instruction
- Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
- In a small bowl, combine shallot-wine mixture, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
- Preheat oven to 475°F.
- Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
- Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.
