Perfectly seared shrimp paired with rich, unexpected flavors—this dish puts a fresh spin on a classic favorite. The delicate sweetness of Olive Amelia Umeboshi Plum Balsamic meets the boldness of Ginger & Black Garlic Infused Olive Oil for a truly unforgettable meal.
Ingredients:
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1½ lbs. shrimp, peeled and deveined
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Salt and freshly ground black pepper, to taste
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1 Tbsp. Olive Amelia Ginger & Black Garlic Infused Olive Oil
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1 Tbsp. salted butter
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¼ c. dry white wine
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1 Tbsp. fresh-squeezed lemon juice
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¼ c. chopped flat-leaf parsley
Instructions:
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Pat the shrimp thoroughly dry with paper towels. Season generously with salt and freshly ground black pepper.
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Heat Extra Virgin Olive Oil in a large pan over medium-high heat.
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Add the shrimp and cook for 2 minutes on one side. Flip and cook for another 1–2 minutes, until shrimp is opaque and just cooked through.
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Remove the shrimp from the pan and transfer to a warm serving plate.
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In the same pan over medium heat, add the butter and Ginger & Black Garlic Infused Olive Oil.
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Pour in the white wine and bring to a simmer for about 2 minutes, allowing the wine to reduce by half.
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Stir in fresh lemon juice.
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Remove the pan from heat and immediately stir in the Umeboshi Plum Balsamic.
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Pour the warm sauce over the plated shrimp.
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Garnish with fresh parsley and serve.