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Sauté Shrimp with Rosemary

This dish is very versatile. The shrimp may also by skewered and cooked on the grill."


2 garlic cloves, peeled
2 tablespoons fresh rosemary leaves
1/4 cup olive oil
2 tablespoons canola oil
Coarsely ground black pepper
Kosher salt
1-3/4 pounds medium-large shrimp (about 30 per pound), shelled and deveined
2/3 cup plain breadcrumbs


In a Cuisinart® Mini-Prep® Processor fitted with the sharp blade, process garlic on Hi speed until minced, about 5 seconds. Add rosemary leaves and process on Hi until chopped, about 15 seconds.
Scrape bowl and process an additional 15 seconds. Add oils, pepper and salt; process to combine, about 15 seconds.
Place shrimp in a resealable food storage bag. Add bread crumbs and toss to evenly coat shrimp. Add oil mixture, seal bag and toss to evenly coat. Refrigerate for 30 minutes to marinate.
Place a Cuisinart® Non-Stick Stainless 12-1/2" skillet over medium heat. When warm add shrimp and sauté until shrimp are pink, about 3 - 4 minutes on each side.
Be sure to turn shrimp half way through cooking to brown evenly on both sides. Serve immediately.

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Makes 6 servings

Nutritional Information
Per Serving

Calories 296 (49% from fat) • carbo. 9g • prot. 29g • fat 16g • sat. fat 2g • chol. 259mg • sod. 476mg

This recipe can be prepared using the following Cuisinart® products:
Mini-Prep® Processor

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