Sautéed Shrimp in White Wine

1 Reviews
100% would make this recipe again

Shrimp lovers will be delighted by this quick and easy dish.

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Preparation : 10 min Cooking : 15 min
430 calories/serving

Ingredients

1 1/3 cup basmati rice 8.5 oz
28 shrimp, large, not pre-shelled 1.6 lb
3 tbsp margarine non-hydrogenated 1.5 oz
1 cup fish stock (fumet) 8.7 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]
2 shallots, finely chopped 2.9 oz
1/2 tsp fennel seeds, crushed 0.1 oz
1/4 cup white wine 2.2 fl.oz
2 tbsp creamy soy preparation for cooking 1 fl.oz

Before you start

The quantities given here are based on this recipe served as a main course. If serving as a starter, cut the quantities in half.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the rice.
  2. Peel and devein the shrimp reserving the shells. Heat a small quantity of margarine in a pan, then sauté the shells 1 min over medium-high heat. Add the fish stock, bring to a boil, then reduce the heat and simmer 3-4 min. Filter the liquid through a colander to remove any shell debris. (If using pre-shelled shrimp, just bring the fish stock to a boil before pouring it over the shrimp in the next step).
  3. Heat the remaining margarine in a large skillet. Add the shrimp and sauté 1 min, then season with salt and pepper. Add the shallots and fennel seeds, then continue to cook 2-3 min, with stirring, until the shrimp are opaque throughout and pink-coloured. Deglaze the pan with the wine. Let the liquid evaporate, then pour in the fish stock and soy preparation.
  4. Heat throughout and serve over the rice.

Nutrition Facts Table

per 1 serving (400 g)

Amount

% Daily Value

Calories

430

Fat

10 g

15 %

Saturated 1.6 g
+ Trans 0 g

8 %

Cholesterol

310 mg

Sodium

460 mg

19 %

Carbohydrate

44 g

15 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

43 g

Protein

40 g

Vitamin A

20 %

Vitamin C

8 %

Calcium

8 %

Iron

39 %
More info

Claims

This recipe is :
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin D, Vitamin E, Zinc
Good source of  :
Copper, Potassium, Vitamin A, Vitamin B6
Source of  :
Calcium, Folacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin K
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Meat and Alternatives 4
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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