Shrimp with Lemon Pepper Sauce:

found here http://www.redlobster.com/kitchen/recipes/recipe.asp?recipe=lpss
Serves 4

Lemon Pepper Sauce:

1 tbsp Shallots, minced
2 tsp Garlic, minced
¼ c white wine
½ c lemon juice
1 c heavy cream
1 stick (1/4 pound) butter
2 tsp garlic pepper seasoning
½ tbsp Olive Oil
8 oz Shrimp, peeled and divined

Preparation:

Lemon Pepper Sauce:

In a small non–reactive sauce pan add the garlic, shallots, wine and lemon juice. Bring to a boil and reduced heat. Simmer until liquid has evaporated and is reduced by 2/3.

In another small sauce pan add the heavy cream. Bring to a boil and reduce by half.

While liquids are reducing, cut the butter into small pieces. Let sit so butter can soften.

Once liquids are reduced, remove from heat. Strain lemon mixture and add to heavy cream.

Keeping pan warm on the burner after turning it off, slowly add 2-3 pieces of the butter to the lemon cream mixture, using a whip constantly. Continue to whip while adding the butter.

Season with the garlic pepper seasoning.

Sauté Shrimp:

Heat a large nonstick skillet over medium high heat.

Sauté the Shrimp and Olive Oil, until the Shrimp is cooked through, 3-5 minutes.

Add the Lemon Pepper Sauce, stir well and serve immediately over your favorite fresh fish.
Chef’s Tip:

You can serve this sauce over your favorite fish, whether it is sautéed, baked or broiled