White Wine Garlic Butter Shrimp

OHKKKK.
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!

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INGREDIENTS
(serves 2 people)
16-18 small shrimp
2 TBSP butter
1 tsp garlic, minced
2 tsp lemon juice
2 TBSP dry white wine
salt
chives, chopped

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INSTRUCTIONS

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.

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Toss cook toss cook toss cook:)  When they’re done, they will look like this!

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Serve over pasta, rice, or risotto, and garnish with chopped chives yummaay.

Happy tossing!

from my Tiny Kitchen,
glorieanna

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