Shrimp With Wine And Herbs
This delicious shrimp dish is a quick and flavorful option for any night of the week. Succulent shrimp are cooked until tender and then coated in a luscious garlic herb sauce with a touch of white wine. The aromatic blend of parsley, thyme, and basil infuses the dish with a burst of fresh flavors, making it a delightful addition to your dinner table. Serve this dish hot and enjoy the delightful combination of flavors in every bite.
— Constant Cookbook
Ingredients
- 1 Tbs. olive or canola oil
- 1 1/2 lb. shrimp, peeled and deveined, tails intact
- 2 garlic cloves, minced
- 1 Tbs. minced fresh flat-leaf parsley
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh basil
- 3 Tbs. dry white wine
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
Instructions
- <b>Cook the shrimp</b>
- In a fry pan over medium heat, warm the oil. Add the shrimp and cook, stirring, just until opaque throughout, about 4 minutes. Transfer to a plate.
- <b>Make the sauce</b>
- Return the pan to medium heat. Add the garlic, parsley, thyme and basil and saut&#233; until fragrant, about 30 seconds. Add the wine and stir, scraping up any browned bits on the bottom of the pan. When the wine has nearly evaporated, remove the pan from the heat and add the butter and a pinch of pepper. Stir until the butter melts, then return the shrimp to the pan and toss to coat with the sauce. Taste and adjust the seasoning with salt and pepper and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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