Honey-Cream Shrimp




1 lb. medium-sized shrimp, peeled and deveined
2 Tbs. olive oil
2 Tbs. shallots, chopped
1/2 c. dry white wine
1/2 c. heavy cream
2 Tbs. Burleson's Pure Honey
1/2 c. fresh or canned plum tomatoes, diced, seeded and peeled
2 Tbs. fresh basil or 1 Tbs. dried
Salt and pepper to taste

Heat olive oil in large skillet over medium-high heat. Add shrimp and shallots, tossing lightly, until shrimp are just opaque. Remove shrimp and keep warm. Add wine to pan and boil until liquid is reduced by half, stirring and scraping sides of pan. Add cream and reduce heat to medium; cook until slightly thickened. Add honey, tomatoes and basil, stirring to blend. Return shrimp to sauce and season with salt and pepper to taste. Makes 4 servings. Serving suggestion: Serve with spinach fettucini.

  • Be Natural
Be Natural
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