Sole and Shrimp with Lemon Butter
Recipe GLPR174338b6c32d08
Pan-seared sole filets paired with tender butterfly shrimp in a rich lemon butter sauce. This elegant seafood dish comes together in minutes and is naturally light, flavorful, and perfect for a special weeknight dinner or entertaining guests.
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Ingredients
4 4-ounce filets sole filets
salt
black pepper
½ cup all-purpose flour
8 tablespoons salted butter
½ pound small shrimp, peeled and split lengthwise
1 lemon fresh lemon juice
¼ cup heavy cream
Directions
Pat the sole filets dry with paper towels. Season both sides generously with salt and black pepper.
Spread the flour on a shallow plate. Coat each sole filet lightly in flour, shaking off any excess.
Heat 4 tablespoons of salted butter in a large skillet over medium-high heat until it foams and smells nutty, about 2 minutes.
Place the sole filets in the hot skillet and sear for 3 to 4 minutes on the first side until golden and crispy. Carefully flip and sear the other side for another 3 to 4 minutes until the fish flakes easily when tested with a fork and reaches an internal temperature of 145°F. Transfer the sole to a warm plate.
Add the remaining 4 tablespoons of butter to the skillet. Once melted and foaming, add the split shrimp in a single layer.
Cook the shrimp for 2 to 3 minutes, stirring occasionally, until they turn opaque and pink and reach an internal temperature of 145°F. Do not overcook.
Pour the fresh lemon juice into the skillet with the shrimp, stirring gently to combine. Add the heavy cream if desired, stirring until the sauce is well blended and warm.
Return the sole filets to the skillet and gently toss with the shrimp and sauce to coat lightly. Serve immediately while hot.
