Ready in just 15 minutes, this quick appetizer is perfect for last-minute company. When making the sauce in Step 2, whisk in the butter 1 Tbsp. at a time--the key technique in making the sauce velvety.
1 1/2 pounds peeled, large raw shrimp
1/2 cup butter, divided
5 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
French bread baguette
How to Make It
Devein shrimp, if desired. Melt 2 Tbsp. butter in a large skillet over medium heat; add shrimp, and sauté 3 minutes or just until shrimp turn pink. Remove shrimp from skillet.
Add garlic to skillet, and sauté 30 seconds. Add wine, and cook, stirring constantly, 2 minutes. Stir in salt and pepper. Whisk in remaining butter, 1 Tbsp. at a time, and cook, whisking constantly, 2 to 3 minutes or until thickened. Remove from heat, and add parsley and cooked shrimp, tossing to coat. Serve with grilled French bread slices.
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