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Sauteed Shrimp

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Recipe photo courtesy of Richard Gerhard Jung

Crushed red-pepper adds kick to your sauteed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.

Source: Martha Stewart Living, January 2003
Total Time Prep Servings

Ingredients

For the Seasoning

Directions

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Reviews

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How would you rate this recipe?
122
  • cookingin7
    15 OCT, 2012
    I have had this recipe in my collection for 9 years. Today, I looked everywhere and could not find it. By 3 p.m. I got panicky so decided maybe it may be on Martha's website. And (thank you Martha) there it was. I looooove this recipe it is so quick, good, aromatic and my family loves it. There is never one shrimp left on the plate.
    Reply
  • megansmaking
    8 NOV, 2011
    Delicious. Despite the fact that my shrimp did not turn out looking like the beautiful photograph, (does anything ever turn out like the picture on the box?) they were definitely tasty. I didn't think it was going to taste so great, because there are so few ingredients. But, at the last minute the white wine and lemon juice played off of each other in beautiful harmony. Tasty possibilities when you add white wine to things...
    Reply
  • Motomomma01
    7 JUN, 2011
    You could probably use chicken broth if youdidn't want to use wine.
    Reply
  • j4j4_78
    13 APR, 2010
    is there any alternative to white wine for this dish?
    Reply
  • KWM
    21 JUL, 2008
    GREAT!!!!! and fast.
    Reply

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