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Garlic Wine Shrimp

Garlic Wine Shrimp

2002-03-18 March 18, 2002 10 4 4 7 shrimp, garlic, olive oil, wine, parsley, black pepper, lemon dinneritalianfirst coursemain coursefish

This is a very quick dish when the shrimp are purchased already peeled and cleaned. It is based on a recipe in "Sundays at Moosewood Restaurant." We serve it with crusty bread to soak up the delicious wine sauce. Originally served as part of: Garlic Wine Shrimp with Peas & Macaroni.

Garlic Wine Shrimp

Servings & Time

  • Serves: 3
  • Prep Time: 10 min
  • Cook Time: 8 min

Tools & Appliances

  • Colander
  • Cutting Board
  • Pan

Ingredients

  • 1 pound jumbo uncooked frozen shrimp (Trader Joe's) (pre-peeled and cleaned, tail-on)
  • 2 cloves minced garlic
  • 2 tablespoons olive oil
  • 1/4 cup dry white, Sauvignon Blanc wine
  • 3 tablespoons parsley (chopped)
  • black pepper (freshly ground)
  • lemon

Instructions

We begin by thawing the shrimp in a colander under cold running water according to the package directions. When the shrimp are defrosted and draining, we start heating the olive oil and garlic in a frying pan over medium-low heat. When the garlic is fragrant, we raise the heat to medium and add the shrimp. We cook, turning the shrimp after 2 minutes. After another minute or so, we add the wine and parsley and cook until the shrimp are done.

The shrimp only take about 5 minutes total to cook. We remove the shrimp to a serving bowl, leaving the wine sauce in the pan. We boil the sauce for a minute or so, add the juice from half a lemon and some black pepper and pour the sauce over the shrimp. We serve with wedges of lemon.