Sautéed Shrimp with Buttery Lemon-White Chocolate Sauce
You will fall in love with this combination of flavors!
Servings: 4
Ingredients
- 1 pound fresh or frozen colossal shrimp in shells about 6 shrimp per serving
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon lemon zest
- 1 tablespoon Extra-virgin olive oil
- 1 medium shallot finely chopped
- ½ cup freshly squeezed lemon juice
- ½ cup (4 ounces) unsalted butter, cut into small cubes
- 3 ounces white chocolate finely chopped
- 1 scallion finely chopped
- 6 cups fresh baby arugula
- 1 tablespoon almond oil
- 1 tablespoon white wine vinegar
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons sliced almonds lightly toasted
Instructions
- Thaw shrimp if frozen. Peel and de-vein shrimp, leaving tails intact. Pat shrimp dry on a paper towel. In a medium bowl, toss together the shrimp, salt, pepper, and lemon zest.
- In a large skillet over medium-high heat, heat the oil. Add the shrimp and sauté until shrimp are opaque, about 3 minutes. Transfer shrimp to a plate; cover to keep warm.
- Add the shallot to the skillet and sauté over medium heat for 30 seconds. Pour in the lemon juice and simmer, uncovered, until reduced to about 2 tablespoons. Add the butter pieces and white chocolate a few at a time, whisking until smooth after each addition. Stir in the scallions.
- Place the arugula in a medium bowl and drizzle with the almond oil and vinegar; toss to combine. Season to taste with salt and pepper.
- Divide the arugula mixture among the serving bowls. Top with the shrimp and drizzle with the sauce. Garnish with the toasted almond slices. Enjoy!
Nutrition
Calories: 526kcal | Carbohydrates: 18g | Protein: 26g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 313mg | Potassium: 577mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1460IU | Vitamin C: 18mg | Calcium: 190mg | Iron: 1mg
