The Recipes

Shrimp in a White Wine and Butter Sauce

Simple, simple, simple!  But I was thinking about my grandma today, and how she used to make shrimp scampi in little dishes in the microwave with precooked shrimp and a ton of garlic and margarine.  Bless her soul, but I think my version is a little better.

Shrimp in White Wine and Butter


- 6-7 large shrimp, peeled and deveined
- 2 T. butter
- 1/4 c. white wine
- 1/2 shallot, chopped
- 2 cloves garlic, chopped
- pinch crushed red pepper
- salt
- pepper
- olive oil
- 1/2 c. rice, prepared according to package instructions
- flat-leaf parsley, chopped
- 1/2 lemon, juiced

Season the shrimp with salt and pepper.  Near the end of the cooking time for your rice, heat the butter and olive oil in a small skillet.  Add the shallot, season with salt, and cook for 4-5 minutes.  Add the garlic and red pepper, cook an additional minute, then add the wine.  Lay the shrimp in the pan and cook until they are turning pink and curling up, about two minutes.  Turn the shrimp over and cook another minute or two.  Plate the rice and shrimp and pour the sauce over both.  Garnish with the parsley and the lemon juice and you're all set.