Pat the shrimp dry with paper towels and season with salt and black pepper.
Paper towels
💡Dry the shrimp before frying and don't crowd the pan: wet or crowded shrimp stew in their own liquid and don't brown.
2
Heat the olive oil and half of the butter in a wide pan over high heat.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3
Sear the shrimp a minute per side, until pink, and transfer to a plate.
Stove
4
Lower the heat to medium and melt the rest of the butter in the same pan.
Stove
5
Add the garlic and chili pepper and fry 1–2 minutes, until fragrant.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6
Pour the wine and lemon juice into the pan and cook 2–3 minutes, until the sauce reduces slightly.
Stove
7
Return the shrimp to the pan and toss in the sauce 1 minute, until coated.
Stove
8
Remove from the heat and sprinkle the parsley over the top.
9
Serve immediately with fresh bread.
272calories
26 gprotein
3 gcarbs
15 gfat
● protein 41%● carbs 5%● fat 55%
Per serving (190 g), of 4 servings
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Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
🧻 Consumables: Paper towels
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