Sautéed shrimp in a white wine sauce with lemon, capers and a touch of cream. Served with Wild Rice Pilaf and sautéed vegetables.
- Cook Time 15 mins
- Ingredients 6
- Serves 2-4
- Chef Leroy Walker
- 10 – 12” Non-Stick Saute Pan
- Lid for Pan
Preheat your oven to 200°F. Heat a large frying pan over MEDIUM-HIGH heat for 1 minute. Next add 1 TBSP of oil and vegetables to the pan. Sprinkle with Restaurant Blend Seasoning and sauté for 1-2 minutes, stirring constantly. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
Divide cooked vegetables onto plates and place in oven to keep warm while you cook the shrimp. Caution: Plates will be hot when removed. Please use oven mitt.
Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1TBSP of oil to the pan. Sprinkle both sides of the shrimp with Restaurant Blend seasoning and carefully add shrimp to the hot pan. Cook shrimp for 90 seconds on each side. While Shrimp is cooking, heat the Wild Rice Pilaf pouch in the microwave. Follow heating instructions on the box.
Cut open Lemon Garlic Sauce pouch, pour sauce into pan, and let simmer for 3 minutes or until internal temperature of shrimp reaches 145°F.
Using an oven mitt, carefully remove plates from oven and portion the rice onto the plates with vegetables.
Portion shrimp on to plates and cover with the remaining sauce from pan.