Sautéed Shrimp in White Wine

Sautéed Shrimp in White Wine

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

4 servings
Preparation 10 min
Cooking 15 min

440 calories per serving 


1 1/3 cup basmati rice   240 g
28 shrimp, large, not pre-shelled   700 g
3 tbsp butter, unsalted   40 g
1 cup fish stock (fumet)   250 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
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

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.


  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

Nutrition Facts

per 1 serving (400g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 6 g
+ Trans 0.3 g

31 %


335 mg


460 mg

19 %


43 g

14 %


1 g

4 %


0 g


39 g

Vitamin A

20 %

Vitamin C

8 %


8 %


40 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 2 servings

More info


Free :
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

More info

This recipe is in the following categories: Shellfish | First courses/Appetizers | Main courses/Entrées | Diabetes-friendly | High Iron | High Vitamin D | Low Calorie | Low Fat | Low Saturated Fat | Low Sodium | Sauté/Stir Fry | Christmas | Easter | Thanksgiving | Valentine's Day

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