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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup white wine
2 cloves garlic, minced or pressed, divided
1 pound medium-large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 tablespoons butter, divided
8 ounces white mushrooms, sliced
1 cup chopped green onions, divided
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Cooked white rice
Pour wine into a zip-top plastic bag or bowl. Add 1 minced or pressed clove of garlic, shrimp and several grindings of black pepper. Seal bag or cover bowl with plastic wrap and marinate in the refrigerator for 30 minutes. Drain shrimp, reserving marinade.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter. When the butter bubbles but is not browned, add mushrooms, half of the green onions and the rest of the garlic. Sauté until mushrooms are golden, about 5 minutes. Remove from skillet and set aside.
Heat remaining butter in the skillet. Add shrimp and remaining green onions and saute 1 minute. Add reserved marinade, lemon juice and chopped parsley and simmer until shrimp are pink and liquid is slightly reduced. Season to taste with salt and additional freshly ground black pepper. Serve over cooked rice.
Makes 4 servings.
SINGING SHRIMP
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup white wine
2 cloves garlic, minced or pressed, divided
1 pound medium-large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 tablespoons butter, divided
8 ounces white mushrooms, sliced
1 cup chopped green onions, divided
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Cooked white rice
Pour wine into a zip-top plastic bag or bowl. Add 1 minced or pressed clove of garlic, shrimp and several grindings of black pepper. Seal bag or cover bowl with plastic wrap and marinate in the refrigerator for 30 minutes. Drain shrimp, reserving marinade.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter. When the butter bubbles but is not browned, add mushrooms, half of the green onions and the rest of the garlic. Sauté until mushrooms are golden, about 5 minutes. Remove from skillet and set aside.
Heat remaining butter in the skillet. Add shrimp and remaining green onions and saute 1 minute. Add reserved marinade, lemon juice and chopped parsley and simmer until shrimp are pink and liquid is slightly reduced. Season to taste with salt and additional freshly ground black pepper. Serve over cooked rice.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.