Herb Garden Sauteed Shrimp

Serves 6

2 tablespoons butter or olive oil
1 1/2 pounds fresh large shrimp, peeled, tails on
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
1 clove garlic, crushed
1/4 cup chicken broth
1 tablespoon cornstarch
1/2 cup dry white wine
1/8 teaspoon ground black pepper
Fresh rosemary
1 lemon cut into 12 thin wedges

In a large heavy saucepan, melt the butter over medium hot heat. Add the shrimp, chives, basil, thyme and garlic. Saute for 2-3 minutes. Add broth, stirring until well blended. In a separate bowl, combine cornstarch and wine. Whisk together and pour into shrimp mixture. Continue to cook another minute until the shrimp are just done. Do not overcook. Sprinkle with pepper. Garnish with sprigs of fresh rosemary and lemon wedges.

You can substitute dried herbs for fresh IF you can't get the fresh. Use about half dried compared to fresh. This recipe is terrific served with garlic cheese grits.  


This recipe is shared March 25-29, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com