Garlic Shrimp (6 ww pts.)

By Rander9576

Ingredients

• Serves 4
• 1 pounds fresh or defrosted large wild-caught shrimp peeled and deveined (note you can use frozen as well if making for freezer , see note in instructions below)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons light butter
• 1/2 cup minced garlic
• 1/4 cup chicken broth
• 2 TBSP fresh lemon juice
• 2 TBSP lemon zest

Details

Adapted from chefdebbie.blogspot.com

Preparation

Step 1

Combine olive oil and butter in a cold saucepan. Place over medium-high heat and once melted add garlic and stir until fragrant (don't burn garlic). Add shrimp and cook until turning pink. Remove shrimp from pan. Add lemon juice, zest and broth to garlic mixture. Once on verge of boil return shrimp and stir.

Pour shrimp and sauce over rice or pasta

NOTE: To Make Ahead for freezer. Use store bough frozen shrimp that are peeled and deveined and place individually on foil lined sheet pan or you can use fresh and freeze yourself. Keep in freezer and proceed to make sauce. Same as above, evoo, butter, garlic and then add zest, lemon juice and broth. Remove from heat and after about five minutes, dip frozen prawns in sauce and then back onto sheet pan. After all coated just pour any remaining sauce over prawns and return pan to freezer until prawns are completely frozen. Can then just be stored in freezer bag and used as needed. Just spray saucepan with evoo, add shrimp and cook until opaque (pink). Can be tossed with pasta or served over rice