4 tsp olive oil
1-1/4 lbs med. raw shrimp, peeled and deveined (tail on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp freshly ground pepper
4 lemon wedges
In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer to serving platter and keep warm.

In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, pepper, and bring to a boil. Boil, uncovered, until the sauce is reduced to 1/2.

Spoon the sauce over the shrimp. Serve garnished with lemon wedges and sprinkled with the remaining tablespoon of parsley.

Serves 4 – each serving is 4 proteins and .5 tsp sugar

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