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Sautéed Shrimp in White Wine

34 Reviews
97% would make this recipe again

Shrimp lovers will be delighted by this quick and easy dish.

Preparation : 10 min Cooking : 15 min
440 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Diabetes-friendly

Ingredients

1 1/3 cup basmati rice 240 g
28 shrimp, large 700 g
3 tbsp butter, unsalted 40 g
1 cup fish stock (fumet) 250 mL
2 shallots, finely chopped 80 g
1/2 tsp fennel seeds, crushed 1 g
1/4 cup white wine 65 mL
2 tbsp whipping cream 35% 30 mL
salt [optional]
ground pepper to taste [optional]

Before you start

The quantities given here are based on this recipe served as a main course. If serving as a starter, cut the quantities in half.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the rice.
  2. Peel and devein the shrimp reserving the shells. Heat a small quantity of butter in a pan, then sauté the shells 1 min over medium-high heat. Add the fish stock, bring to a boil, then reduce the heat and simmer 3-4 min. Filter the liquid through a colander to remove any shell debris. (If using pre-shelled shrimp, just bring the fish stock to a boil before pouring it over the shrimp in the next step).
  3. Heat the remaining butter in a large skillet. Add the shrimp and sauté 1 min, then season with salt and pepper. Add the shallots and fennel seeds, then continue to cook 2-3 min, with stirring, until the shrimp are opaque throughout and pink-coloured. Deglaze the pan with the wine. Let the liquid evaporate, then pour in the fish stock and cream.
  4. Heat throughout and serve over the rice.

Nutrition Facts Table

per 1 Serving (400g)

Amount

% Daily Value

Calories

440

Fat

11 g

17 %

Saturated 5.9 g
+ Trans 0.3 g

31 %

Cholesterol

340 mg

Sodium

460 mg

19 %

Carbohydrate

43 g

14 %

Fibre

1 g

4 %

Sugars

0 g

Protein

39 g

Vitamin A

21 %

Vitamin C

8 %

Calcium

9 %

Iron

39 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 1 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 2 servings

Claims

This recipe is :
Low  :
Calories, Fat, Saturated Fat, Sodium
Source of  :
Calcium, Folacin, Pantothenic Acid, Vitamin B1, Vitamin B2
Good source of  :
Copper, Potassium, Vitamin A, Vitamin B6, Vitamin D
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin E, Zinc
Free  :
Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Meat and Alternatives 4
Fats 1 ½

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Members' Reviews

34 Reviews (33 with rating only ) 97% would make this recipe again
Geogirl
november 15, 2010 | I would make this recipe again

I made this for the first time tonight and both my husband and I really enjoyed it. I made a few substitutions (I added some calamari and scallops to the shrimp and used fish sauce with some vegetable broth instead of fish broth) but it turned out great. Will be making again.

Useful 1

Top Reviews

View All Reviews
Geogirl
november 15, 2010 | I would make this recipe again

I made this for the first time tonight and both my husband and I really enjoyed it. I made a few substitutions (I added some calamari and scallops to the shrimp and used fish sauce with some vegetable broth instead of fish broth) but it turned out great. Will be making again.

Useful 1