Shelly's Recipe

SHRIMP SAUTE

Category: Fish and Seafood

1-1 1/2 pounds shrimp, peeled, deveined, or a variation of crayfish, lobster, or scallops and seasoned with salt & pepper
2 Tbsp butter
1 Tbsp olive oil
2/3 cup diced yellow onion
2/3 cup diced celery
2/3 cup seeded and diced red bell pepper
1/2 cup white wine
1 Tbsp finely minced garlic
1 9 oz package lobster stock
3 Tbsp chopped green onion tops
Juice of 1/2 lime
Salt & pepper to taste

Over medium low heat, melt 1 Tbsp butter with olive oil in a large deep skillet or casserole. Add onion, celery, and red bell pepper. Season with salt & pepper and saute 5-6 minutes until vegetables begin to soften, but not brown. Add garlic and saute for 2 minutes more. Add wine and increase heat to high. Bring liquid to a boil and reduce until almost completely evaporated (about 3 minutes.)

Add stock, and bring to a boil. Simmer for 2 minutes, reduce heat to medium-low and add shrimp and green onions. Cover and cook for 3-4 minutes, turning shrimp halfway through cooking. Remove from heat, stir in remaining butter, and squeeze in the lime juice. Adjust salt & pepper to taste. Serve over rice or pasta. Serves 4-6