Serve with Rice
Serves: 2 but you can increase the shrimp to feed more
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes (or more if you can take it)
1/4 onion, finely chopped
1 teaspoon lemon zest
2 cloves garlic, roughly chopped
1 plum tomato, seeded, finely chopped
2 tablespoons dry white wine (I actually forgot to add this and it was still delish)
20 medium shrimp
Salt & pepper
A splash of lemon juice
2 basil leaves, chiffonade
Lemon slices to garnish
1. In a sauté pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes and onion. Sauté for 1 minute.
2. Add the lemon zest, tomatoes, garlic and white wine. Sauté for another 2 minutes.
3. Add the shrimp and cook for 2 minutes on each side. Season the shrimp with salt and pepper to taste.
4. Remove the shrimp to the serving plate and top with a splash of lemon and basil leaves.
5. Serve shrimp with lemon slices.
Serves: 2 but you can increase the shrimp to feed more
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes (or more if you can take it)
1/4 onion, finely chopped
1 teaspoon lemon zest
2 cloves garlic, roughly chopped
1 plum tomato, seeded, finely chopped
2 tablespoons dry white wine (I actually forgot to add this and it was still delish)
20 medium shrimp
Salt & pepper
A splash of lemon juice
2 basil leaves, chiffonade
Lemon slices to garnish
1. In a sauté pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes and onion. Sauté for 1 minute.
2. Add the lemon zest, tomatoes, garlic and white wine. Sauté for another 2 minutes.
3. Add the shrimp and cook for 2 minutes on each side. Season the shrimp with salt and pepper to taste.
4. Remove the shrimp to the serving plate and top with a splash of lemon and basil leaves.
5. Serve shrimp with lemon slices.
