I am giving this a 5 star because it's easy, & I did some alterations to give it more flavor & sauce that was not too thin.. First I made my own shrimp stock w/ the shells from the shrimp I pilled boiled it on high for 10 minutes, added lemon juice and Old Bay Lemon Herb seasoning. I strained the stock poured in a big cup. I cut up green onions, fresh italian parsley, & I put a 1 teaspoon & half mince garlic. I put olive oil in the pan & a little butter to cut the cholesterol. I use more olive oil than butter. I poured in 1 cup 1/2 of stock brought it to a boil added some Kocher Salt , little black pepper to wake up the flavors, sprinkled in lemon pepper to taste, & more lemon juice.... I then added some more stock becauce I wanted a lot of sauce. I notice the sauce was to thin.. So I pour 2/3 cup of the hot stock & a tablespoon of corn starch I stired it in till dissolved then added to the simmering sauce & it thicken up to a good sauce. I then poured the shrimp in the sauce it cooked in 10minutes. I used medium & jumbo shrimp in the sauce. While the shrimp was cooking I then added the 1/3 cup of Moscato white wine... mmmmmmmmmmmmmmm this was so delicious served over whole grain thin spaghetti pasta. I ate a plate of it & did not feel heavy or weigh down.. I will make this again .
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I am giving this a 5 star because it's easy, & I did some alterations to give it more flavor &...