Sautéed Shrimp in White Wine

44 Reviews
98% would make this recipe again

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

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Preparation : 10 min Cooking : 15 min
440 calories/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] 0.2 g
ground pepper to taste [optional]
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

per 1 serving (400 g)


% Daily Value




11 g

17 %

Saturated 5.9 g
+ Trans 0.3 g

31 %


340 mg


460 mg

19 %


43 g

14 %


1 g

4 %


0 g

Net Carbs

42 g


39 g

Vitamin A

21 %

Vitamin C

8 %


9 %


39 %


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


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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44 Reviews (43 with rating only) 98% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | 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.

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