Wednesday, March 24, 2010

Tyler Florence’s Sautéed Shrimp

Krista Kooks Tyler Florence Sauteed Shrimp
Well, I think I may have used to many shallots in this recipe as it was hard for me to even taste the shrimp!  That said, less shallots in this recipe would have made this perfect.   It’s really easy to make, too!

Tyler Florence’s Sautéed Shrimp


1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish


Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
Krista KooksTyler Florence Sauteed Shrimp 4


  1. This looks really good and I will take your advice and use less shallots. Your blog is great and I will be following it.

  2. looks very good...very nice recipe



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