Shrimp oil
Votes: 2
Time: 6 hours 20 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 248, total fat 24 G., saturated fats 15 G., proteins 4 G., carbohydrates 3 G., fiber 0 G., cholesterol 101 mg, sodium 173 mg, sugar 0 G.
Calories 248, total fat 24 G., saturated fats 15 G., proteins 4 G., carbohydrates 3 G., fiber 0 G., cholesterol 101 mg, sodium 173 mg, sugar 0 G.
This English appetizer is made with shrimp sautéed in white wine and melted butter. The shrimp are then blended until smooth and served with crackers or toasted baguette slices. A perfect accompaniment to a glass of white wine!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g unsalted butter
- 4 cloves garlic, finely chopped
- 220g raw medium shrimp, peeled, deveined and chopped (about 1 cup)
- 1/4 cup dry white wine
- 1 tbsp. freshly squeezed lemon juice
- 1/4 teaspoon coarse salt
- 1 tbsp chopped fresh parsley leaves + extra for serving
- Crackers or thin slices of baguette, toasted, for serving
We recommend
Recipes with similar ingredients: shrimps, white wine, lemon juice, parsley
Cooking the dish according to the recipe:
- In a medium saucepan over medium-low heat, melt all but 2 tablespoons of the butter, bringing it to a boil, for about 4 minutes, and skim off any foam. Remove from heat and set aside.
- Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid has almost completely evaporated, about 3 minutes. Pour in the lemon juice and cook for another 1 minute. Add the salt and melted butter and remove from the heat.
- Place the shrimp in a small baking dish. Add the parsley and drizzle with the melted butter from the pan to coat. Refrigerate the remaining butter. Chill the shrimp in the refrigerator until the butter sets, about 2 hours.
- Puree the shrimp mixture in a food processor until smooth. Return the mixture to the baking dish. Melt the remaining butter in the microwave for about 10 seconds. Pour it over the shrimp mixture and refrigerate for 3 hours or overnight.
- Remove the appetizer from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and sprinkle with parsley.
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