Sauteed Shrimp with Green Olives, Scallions and Anchovies
- 1/4 cup extra-virgin olive oil
- 4 large scallions, white and tender green parts only, thinly sliced
- 3 large garlic cloves, thinly sliced
- 6 large anchovy fillets, finely chopped
- 18 green Greek olives, pitted and coarsely chopped
- 1 3/4 pounds shelled and deveined medium shrimp
- 1/4 cup dry white wine, such as Verdejo, Albarino or Sauvignon Blanc
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- Heat the olive oil In a large skillet.
- Add the scallions and garlic and cook over moderate heat until softened, about 3 minutes.
- Add the anchovies and cook, mashing them with a fork, for 2 minutes.
- Add the olives and stir for 1 minute to heat through.
- Add the shrimp and cook, turning once or twice, until they start to curl, about 2 minutes.
- Add the wine and simmer, stirring, until the shrimp are just cooked, about 1 minute longer.
- Remove the skillet from the heat.
- Stir in the butter and lemon juice and season with salt and pepper.
- Transfer the shrimp to plates and serve.
extravirgin olive oil, scallions, garlic, anchovy, olives, shrimp, white wine, unsalted butter, lemon juice, salt
Taken from www.foodandwine.com/recipes/sauteed-shrimp-with-green-olives-scallions-and-anchovies (may not work)