• ½ cup unsalted butter
  • 1-½ lb. jumbo shrimp, peeled
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon cornstarch
  • ½ cup dry white wine
  • salt and pepper


Melt the butter in a large saucepan. Add shrimp, basil, thyme, chives and garlic; saute for 2-3 minutes.

Mix cornstarch and wine in a small bowl, and stir into the shrimp when they begin to turn pink. Continue to cook until the shrimp are just done, about 1 more minute. Season to taste with salt and pepper, garnish with rosemary, and serve over herbed grits or rice.

30 Minute, Healthy, Low Fat, Seafood
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