Shrimp in Salsa Verde

Ingredients

• 1 pound fresh shrimp
• 4 tablespoons clarified butter
• 2 cloves garlic (or more if desired), cut into slices
• ½ cup minced fresh parsley
• ½ teaspoon salt, or to taste
• 2 tablespoons flour
• ¼ teaspoon ground ginger
• ⅛ teaspoon white pepper
• ¼ cup heavy cream
• ½ cup water
• ¼ cup dry white wine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    287 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 235 milligrams cholesterol; 437 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
2. Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
3. Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.

10 minutes