Today’s spotlight: seaaaafood!
The secret here is to keep your eyes on the prize(s): garlic, wine, butter, yes.
I’ve come to find that when I cook shrimp, these ingredients are essential essential essential. Give it a shot, you’re not going to believe how easy this is!
(serves 2 people)
16-18 small shrimp
2 TBSP butter
1 tsp garlic, minced
2 tsp lemon juice
2 TBSP dry white wine
First, rinse the shrimp and pat each with a paper towel. Sprinkle each side with minimal salt.
Start a frying pan on the stove, over high heat. Once it’s warm, add your butter.
Flame can go down to medium heat.
Let butter melt; toss in the garlic for only a few seconds (garlic likes to burn), then add the shrimp to the hot butter. Add lemon juice and let them cook a bit..
They should be browning a little. Add the wine! This will cook through and evaporate, leaving a wonderful smell and flavor behind.
As they cook, toss the shrimpies OR turn them with tongs.
I highly suggest the tossing.
Because holding a pan full of shrimp, tossing them in the air, and catching them as they sizzle, is the best way no doubt. In this scenario, tongs are most certainly boring.
Toss cook toss cook toss cook:) When they’re done, they will look like this!
Serve over pasta, rice, or risotto, and garnish with chopped chives yummaay.
from my Tiny Kitchen,