Penn Herb Wellness Guide
Sauted Jumbo Shrimp
Chef Don Curtis
Basil, garlic, and white wine bring fresh flavor and color to sauted jumbo shrimp.
Ingredients
- 20 jumbo (U/15) shrimp
- 1 medium size tomato, diced (red on the vine)
- 3/4 oz basil
- 1 1/4 Tbs garlic
- 1/2 cup white wine
- 6 Tbs butter
- salt and pepper, to taste
- 1 lb spinach for garnish
Directions
- Heat saut pan on medium-high with olive oil add garlic and shrimp. Sweat out garlic but do not brown.
- Add tomatoes, basil, salt, and pepper. After about one minute deglaze with white wine and put butter into pan.
- Reduce until the thickness desired and check for seasonings then place over top of baby spinach.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 255
Calories from Fat 163 (64%)
(29%)Total Fat 19g
(56%)Saturated Fat 11g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(37%)Cholesterol 110mg
(7%)Sodium 158mg
(24%)Potassium 850mg
Total Carbohydrate 7g
(13%)Dietary Fiber 3g
Sugars 1g
Sugar Alcohols 0g
(25%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.