Recipe Information Total Time:20 minutes Servings: 2 (1/3 cup sauce)
This tangy, rich lemon butter sauce is great with chicken, fish, tofu, or just a plate of rice and vegetables. The sauce can easily be made without the shrimp; simply sauté the garlic in the butter and proceed. Replace chicken stock with veggie stock for a vegetarian version, and use a plant-based butter for a vegan one.
1 pound large shrimp
4 tablespoons unsalted butter
2 cloves garlic, chopped
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon salt
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
3 tablespoons fresh lemon juice
1/4 cup chicken stock
2 teaspoons arrowroot
Peel, devein, and pat the shrimp dry. Melt a tablespoon of the butter over medium heat and saute the shrimp, being careful not to burn the butter. When the shrimp is pink and cooked through, remove with a slotted spoon to a plate. Cover with a pot lid, slightly ajar, to keep warm.
Add the remaining butter to the pan and melt, then add the garlic and pink peppercorn. Saute just a minute, to soften garlic slightly. Add the salt, thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.
In a cup, whisk the chicken stock and arrowroot, then whisk into the hot lemon mixture. Whisk constantly until thickened; it will only take a minute. Whisk the sauce and pour over the shrimp.
Serve with baguette slices or cooked rice to soak up the luscious sauce.
265 calories, 17 g. fat, 232 mg. cholesterol, 1284 mg. sodium, 6 g. carbohydrate, 0 g. fiber, 22 g. protein