Saturday, March 20, 2010


  • 1 Tbsp + 1 tsp olive oil
  • 20 oz (1 pound, 4 oz) shelled and deveined medium shrimp with tails left on
  • 1 Tbsp minced garlic
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 fresh lemon juice
  • 1/4 cup minced parsley
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
Heat olive oil in a large skillet. Add shrimp and cook, stirring constantly, for 2 minutes or until just pink. Ad garlic and cook, still stirring, about 30 seconds. Use a slotted spoon to transfer shrimp to a serving platter. Keep them hot. In the skillet, add the broth, wine, lemon juice, parsley, salt and pepper. Increase heat to High. Boil uncovered until sauce is reduced by half. Spoon over shrimp.

4 servings, 5 POINTS each

Add points if you serve it over pasta. The parsley adds something to this dish.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.