Sauced Shrimp

This vibrant Sauced Shrimp recipe delivers a burst of Mediterranean flavor with every bite. The shrimp are gently poached in a spiced lemon broth to ensure tender, succulent meat, then finished in a rich, aromatic sauce. Made with whole tomatoes, dry white wine, and fresh parsley, the sauce balances acidity and sweetness perfectly. The addition of pickling spices and bay leaf adds depth and complexity, while the grated onion melts into the sauce for a subtle savory background. Ideal for a quick weeknight dinner or a light lunch, this dish pairs beautifully with rice or bulgur. It's a simple yet elegant meal that highlights the natural sweetness of fresh seafood without overpowering it.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 533.1

Description

This vibrant Sauced Shrimp recipe delivers a burst of Mediterranean flavor with every bite. The shrimp are gently poached in a spiced lemon broth to ensure tender, succulent meat, then finished in a rich, aromatic sauce. Made with whole tomatoes, dry white wine, and fresh parsley, the sauce balances acidity and sweetness perfectly. The addition of pickling spices and bay leaf adds depth and complexity, while the grated onion melts into the sauce for a subtle savory background. Ideal for a quick weeknight dinner or a light lunch, this dish pairs beautifully with rice or bulgur. It's a simple yet elegant meal that highlights the natural sweetness of fresh seafood without overpowering it.

Directions

1
Bring 2 quarts of water, sliced onion, lemon slices, 1 1/2 teaspoons salt, and mixed pickling spice to a boil in a large Dutch oven or pot.
2
Add the frozen peeled shrimp to the boiling water. Return to a boil, then remove from heat.
3
Let the shrimp stand in the hot liquid for 3 minutes to cook gently. Drain well, reserving the shrimp and discarding the poaching liquid.
4
Heat olive oil in a 10-inch skillet over medium heat. Add the grated onion and cook, stirring frequently, until tender and translucent, about 3-4 minutes.
5
Stir in the whole tomatoes (crushed if necessary), dry white wine, snipped parsley, bay leaf, 1 teaspoon salt, and ground pepper.
6
Bring the sauce to a boil, then reduce heat to low. Simmer uncovered for 15 minutes to allow flavors to meld and sauce to thicken slightly.
7
Add the reserved cooked shrimp to the skillet. Heat through gently for 2-3 minutes, being careful not to overcook the shrimp.
8
Serve the sauced shrimp immediately over a bed of cooked rice or bulgur.

Nutrition Facts

Servings 2 quarts

Amount Per Serving
Calories 533.1kcal

% Daily Value *
Total Fat 6.9g11%
Saturated Fat 1.1g6%
Cholesterol 32.3mg11%
Sodium 1520.0mg64%
Total Carbohydrate 99.6g34%
Dietary Fiber 10.3g42%
Sugars 6.7g
Protein 14.6g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sauced-shrimp/