I have always, always loved shrimp. I keep several bags of it in my freezer for nights when I must have it, in some way, shape or form. This is one of my favorite shrimp recipes that can be made, start to finish, in about 20 minutes. I usually eat it all myself. 🙂 (Come on,it’s SHRIMP! It’s low-fat, it’s primal/paleo…it’s good for you! And it involves BUTTER.)
1 tbsp. EVOO
2 tbsp. unsalted butter
1 lb. medium shrimp, peeled
Salt and pepper to taste
1/4 onion, minced
8 garlic cloves (YES EIGHT), minced
3 tbsp. white wine
Juice of 1 lime
Palmful of dried parsley
In a large pan, melt the EVOO and butter together. Once melted, add the shrimp, seasoning with salt and pepper. Cook until shrimp is almost done, about 3-4 minutes. (If you’ve taken the shrimp directly from the freezer, it might be more like 5). Remove shrimp to a plate with a slotted spoon, and cover to keep warm.
Add onion and garlic to the EVOO/butter mixture. Cook for 6 minutes, or until onion is translucent and the garlic is browned (this may or may not happen, depending on the pan, so better to go by the onion). Add wine, bring to boil. Let boil for one minute.
Add lime juice and parsley. Add shrimp back into the pan. Toss to coat and cook until the shrimp had finished off cooking. Serve in a serving bowl.
You can also use this to make soft tacos: put in soft tortilla with sour cream! DELICIOUS!
Also delicious just on its own.