(Serves 2)Peel and devein shrimp, leaving tails on. Do not throw the shells away!
12 jumbo shrimp, raw
Combine shrimp shells, carrot, celery, onion, bay leaf and water in saucepan. Bring to a simmer and cook for 30 minutes.
1 carrot, peeled and chopped
1 celery stalk with leaves, chopped
1/4 cup onion, diced
1 bay leaf
2 cups water
Strain solids. Reserve 1/4 cup of stock for this recipe. Freeze the remainder.
Melt buttery spread in 12-inch skillet.
1 1/2 tablespoons Earth Balance Buttery Spread
Add parsley, garlic and lemon zest. Cook for 2 minutes.
2 tablespoons fresh parsley, snipped
1 clove garlic, minced
1 1/2 teaspoon lemon zest
Add shrimp and cook until pink, 1 minutes per side.
Add wine and cook 1 minute.
2 tablespoons white wine
Add 1/4 cup reserved stock and cook 1-2 minutes.
Stir in lemon juice.
1 teaspoon fresh squeezed lemon juice
Serve over cooked brown rice.