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Location: Peoria, IL, United States

Monday, November 9, 2009

Shrimp Flip!

I got this recipe from a Twitter friend--this was a favorite family recipe of his. His recipe originally called to flour the shrimp and fry it in 1/2 cup olive oil, which I'm sure would be marvelously delicious as well! As for me, I prefer my fried shrimp with cocktail sauce. If I'm going to have a wine sauce, I want my shrimp naked. That is the wonderful thing about cooking. You can ALWAYS change a recipe to how you like it.

I was so excited when I was cooking this recipe, because as I was cooking the shrimp I flipped it! You know what I mean, that fancy chef flip! I did it right on my first try, and I was so excited that I called J. up to the kitchen to watch. Of course as soon as he got to the kitchen, I threw shrimp across the room. Luckily we only lost 1 or 2. Sigh.

Note--next time you order a shrimp dinner and are complaining because it's taking so long--Don't. Instead remember that somewhere in the back of that Red Lobster someone is taking the poop pipe out of each teeny tiny little sea insect so that you can eat it. Mmm Delicious.

Note Squared--If you do make this at home, I recommend buying your shrimp already deveined. It is usually a few cents more expensive, but much less gross.

Herb's Shrimp in Wine Sauce
Adapted from KayDub

1/2 cup white wine
2 tsp tomato paste
4 Tbsp warm water
1 tsp salt
1/2 tsp pepper
Dash cayenne pepper
1 Tbsp Olive Oil
1 Tbsp Butter
3 cloves garlic, chopped
1 lb shrimp
1 green onion, chopped
2 tsp lemon juice
1 Tbsp chopped parsley

In a small sauce pan, whisk together tomato paste, water, salt, pepper, cayenne, and wine, in saucepan. Simmer for about 5 minutes to reduce.

Heat olive oil and butter in a skillet over medium heat. Add garlic and cook until it starts to turn translucent. Add shrimp and saute until almost completely cooked thru. Add onion. Add sauce to shrimp. Cook for 30 seconds to 1 minute longer to finish cooking shrimp. Garnish with parsley and lemon juice. Serve warm with New Potatoes and Roasted Garlic (seriously this was goooooood).

This would also be really good served over linguine or with some thick, crusty bread to sop up the sauce.

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