Tuesday, May 13, 2014

Anna Sultana’s Shrimp with Lemon Garlic Sauce


Ma's recipe for Bebbux bl-Arjoli is one of my most popular posts.
Ma also has another recipe for Bebbux bl-Arjoli.
If you haven't tried them, they are recipes for Snails with Arjoli Sauce.
Yes, snails.

But they are very good sauce recipes.
And many people serve the sauces with shrimp.
Arjoli Sauce is spicy and some folks would prefer something a bit milder.
No problem.
This recipe is milder and is easy and quick to make.


                        Shrimp with Lemon Garlic Sauce

In a large skillet, heat
4 teaspoons olive oil
Add
1 1/4 pounds raw shrimp, medium sized, peeled and deveined (tails left on)
Saute until just pink, about 2-3 minutes.
Add
6 to 8 garlic cloves, minced
Cook stirring constantly, about 30 seconds.
Transfer the shrimp to a platter and keep them warm.

Place in the skillet
1/2 Cup chicken broth
1/2 Cup dry white wine
1/4 Cup lemon juice
1/4 Cup minced parsley
1/4 teaspoon pepper
Bring the liquids to a boil. 
Boil uncovered, until the sauce is reduced by half.

Spoon the sauce over the shrimp. 
Serve garnished with 
4 lemon wedges
Sprinkle with
1 Tablespoon minced parsley

Serve with rice or pasta and a nice salad.

The shrimp can also be served with hobz biz-zejt (Maltese bread with oil)
cut into small pieces as an appetizer or first course.

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