Shrimp Sauté Gfm Recipe

Season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.

Sauté shrimp

Heat 2 Tbs olive oil and 1 Tbs butter in a large sauté pan over medium-high heat until shimmering but not smoking. Add shrimp in a single layer and cook undisturbed for 1.5–2 minutes until the underside is pink and seared. Flip and cook another 1–1.5 minutes until opaque and just cooked through. Remove shrimp to a warm plate and tent lightly; reserve pan juices in the pan.

Keeping the pan over medium heat, add the 1 finely minced shallot and 2 minced garlic cloves to the pan with any remaining oil/butter. Sauté, stirring, for about 1–1.5 minutes until softened and fragrant but not browned. Add 1 Tbs fresh lemon juice and 2 Tbs chopped parsley, stir to combine, then transfer this mixture to the reserved shrimp plate. This small step brightens the shrimp and prevents overcooking while you make the sauce.

In the same sauté pan over medium heat, add 1 Tbs unsalted butter. When melted, add 1/2 minced shallot and 1 minced garlic clove and cook 30–45 seconds until fragrant.

Deglaze the pan with 1/4 cup dry white wine (or seafood stock), scraping any browned bits from the bottom with a wooden spoon. Allow the liquid to reduce by about half, about 2–3 minutes.

Reduce heat to medium-low and pour in 3/4 cup heavy cream. Stir to combine and bring to a gentle simmer (do not boil). Simmer for 2–3 minutes to thicken slightly.

Stir in 1 tsp Tabasco sauce (start with 1/2 tsp if you prefer less heat), 1/2 tsp Dijon mustard, 1/2 Tbs lemon juice, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning — add more Tabasco in 1/4-tsp increments if you want more heat. Simmer another 1 minute to marry flavors.

Return the reserved shrimp and the shallot/garlic/parley mixture to the pan with the cream sauce. Toss gently to coat and warm the shrimp through for 30–60 seconds (do not overcook).

Turn off the heat, stir in 1 Tbs chopped fresh parsley and adjust acidity with an extra squeeze of lemon from the wedges if desired. Taste and finish with additional salt or Tabasco as needed.

Serve immediately over rice, gluten-free pasta, or a bed of sautéed greens. Garnish with lemon wedges on the side.