Garlic Wine Shrimp
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.
jumbo uncooked frozen
dry white, Sauvignon Blanc
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.