Entrees
Sauté Shrimp with Rosemary
Makes 6 servings
Sauté Shrimp with Rosemary
Makes 6 servings
This dish is very versatile. The shrimp may also by skewered and cooked on the grill.
carb. 9g
prot. 29g
fat 16g
sat. fat 2g
chol. 259mg
sod. 476mg
Ingredients
2 garlic cloves, peeled 2 tablespoons fresh rosemary leaves ¼ cup olive oil 2 tablespoons canola oil Coarsely ground black pepper Kosher salt 1¾ pounds medium-large shrimp (about 30 per pound), shelled and deveined ⅔ cup plain breadcrumbs
Preparation
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 12½" 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.
