Shrimp in Herbs Recipe
Shrimp in Herbs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Dressed up with two types of parsley and other herbs, this rich and elegant shrimp entree makes a special weeknight meal. The recipe comes from Iola Egle of Bella Vista, Arkansas.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/2 cups chopped fresh tomatoes
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 teaspoon dried chervil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, cubed

Directions

In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted. Yield: 4 servings.
Originally published as Shrimp in Herbs in Light & Tasty October/November 2006, p53

Nutritional Facts

1 cup: 304 calories, 15g fat (5g saturated fat), 351mg cholesterol, 894mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 fat.

  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/2 cups chopped fresh tomatoes
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 teaspoon dried chervil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, cubed
  1. In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted. Yield: 4 servings.
Originally published as Shrimp in Herbs in Light & Tasty October/November 2006, p53

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