½cupwhite winechardonnay or pinot grigio (see notes for tips!)
5Tbsp.salted butter divided, cut into tablespoon portions
1lemon
Optional Garnish
chopped parsley
pinch red pepper flakes
Instructions
Prep
This recipes comes together really quickly so I recommend getting things ready (mise en place), and reading through the recipe before you get started.
Measure the butter and cut into tablespoon portions.Get the zester out and rinse/dry your lemon.Open the wine and pour into a measuring cup.Chop the garlic.
Cook
Pat the shrimp dry. Then in a bowl combine the shrimp, kosher salt, pepper and red pepper flakes.
1 lb. large raw shrimp, peeled & deveined, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper
In a large skillet over medium heat add the 2 Tbsp. butter. Add the garlic and shrimp, sauté for 1 minute. (don't let the garlic brown)
4 garlic cloves
Flip the shrimp to the other side. Pour in the wine and zest the lemon over the shrimp. Simmer for 2 minutes.
½ cup white wine, 1 lemon
Add in the remaining 3 tablespoon butter and let melt into the sauce, stirring occasionally for 1 minute.
Remove from the heat and very lightly squeeze a little lemon over top and sprinkle with optional garnishes (red pepper flakes or fresh chopped parsley).
Serving
Let cool for a minute and then serve.
APPETIZER: serve in the skillet with crusty warm bread on the side.
FREEZING WHITE WINE: You can freeze white wine for cooking and baking! Buy the aseptic containers (small boxes) of wine, like Bota Box. Use the portion you need, then pop the cap back on and put it in the freezer.If you buy the wine in a glass bottle, transfer to a freezer safe container.Once you freeze white wine it should just be used for cooking and baking, not drinking. It will be good in the freezer for up to 6 months.APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.