Pan Seared Shrimp with Caramelized Shallots and Thyme
Pan Seared Shrimp with Caramelized Shallots and Thyme
Super fresh and sweet shrimp, pan seared with white wine and a little garlic, and topped with a savory sweet umami bomb caramelized shallots and thyme. Quick and easy weeknight deliciousness.
Servings 4
Ingredients
Caramelized Shallots and Thyme
- 1 each shallot
- 1 tsp fresh thyme (1/2 tsp dried thyme)
- 1 tbsp butter
Pan Seared Shrimp
- 1 lb shrimp peeled and deveined (Optional, I skewered mine for easy serving)
- 1 tbsp olive oil
- 1/4 cup dry white wine
- 1 tsp garlic
- 1 pinch salt
- 1 pinch pepper
Instructions
Caramelized Shallots and Thyme
- Chop the shallots into small bits.
- Heat a pan over medium low heat. Add butter and swirl to coat.
- Add the shallots and thyme to the pan making sure it isn't too hot and browning them right away, we want a slow caramelization.
- Stir the shallots and thyme cooking slowly until they are caramelized, about 15 minutes. If you feel like the pan is getting too dry you can melt a little more butter into the process.
Pan Seared Shrimp
- Meanwhile, about half way through the shallots cooking, heat a large pan or skillet over medium/medium high heat. Add olive oil and swirl to coat.
- Add shrimp to the pan and sprinkle a little fresh salt and pepper over them. Sear the first side, about 2 minutes, flip and sear the other side another 2 minutes. They should pick up a nice bit of browning and be cooked through.
- Remove shrimp from pan and set aside. Deglaze the pan with white wine, will bubble up and dissipate quickly. Add garlic and just stir together and let form a nice little pan sauce. Shouldn't take more than a minute or two.
- Add shrimp back to pan and toss to coat.
Finish
- Put the shrimp on a plate, cover with caramelized shallots and sprinkle a little fresh thyme if desired. Enjoy!
Notes
Super quick weeknight shrimp dish with delicious results. This one is best with fresh local shrimp. Because you're not doing a ton to them it's best to have high quality!
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