Easy Shrimp Sauté
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ⅓ cup butter
- 1 clove garlic, minced
- 750 grams raw shrimp, peeled, deveined, tails removed, (1½ lb)
- ⅓ cup dry white wine
- 2 tablespoons parsley, chopped
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the garlic and cook for just 30 seconds. Add the shrimp and cook until opaque and orangish/pink.
- Stir shrimp around with the spatula to make sure all are cooked.
- Stir in the white wine, cook for 1 minute, slowly stirring.
- Sprinkle with the parsley. Serve right from the pan.
- Serve with hot cooked white rice, enjoy.
Notes
Fair cost per serving depending on where the shrimp is sourced.
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