Broiled Shrimp with Garlic Butter Recipe

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Ingredients:

Serving

6 tbsp unsalted butter, at room temperature
1 tsp finely chopped garlic
1 tbsp chopped shallots
1 tbsp chopped fresh italian parsley
1/2 lemon, juiced
fine sea salt , to taste
24 uncooked large shrimp, shell and tail on
1/2 cup fish fumet, recipe follows, or water
2 lb heads and bones from black bass , red snapper or halibut
cold water
2 tbsp corn oil
1 medium onion, peeled and very thinly sliced
1/4 small fennel bulb, very thinly sliced
1 leek, very thinly sliced
15 white peppercorns
1/4 tsp fine sea salt
1 sprig fresh italian parsley
1 bay leaf
1 cup dry white wine
3 cups water

Directions:

Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
FISH FUMET
Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months. Yield: 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	831.48 Kcal (3481 kJ)
Calories from fat	433.71 Kcal
		% Daily Value*
Total Fat	48.19g	74%
Cholesterol	286.36mg	95%
Sodium	1490.9mg	62%
Potassium	879.73mg	19%
Total Carbs	38.34g	13%
Sugars	3.01g	12%
Dietary Fiber	2.81g	11%
Protein	50.28g	101%
Vitamin C	12.2mg	20%
Vitamin A	0.2mg	7%
Iron	4.1mg	23%
Calcium	124.5mg	12%

Amount Per 100 g
Calories	124.1 Kcal (520 kJ)
Calories from fat	64.73 Kcal
		% Daily Value*
Total Fat	7.19g	74%
Cholesterol	42.74mg	95%
Sodium	222.53mg	62%
Potassium	131.31mg	19%
Total Carbs	5.72g	13%
Sugars	0.45g	12%
Dietary Fiber	0.42g	11%
Protein	7.51g	101%
Vitamin C	1.8mg	20%
Iron	0.6mg	23%
Calcium	18.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.1

Points
21

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium

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