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–+ servings

Easy Shrimp Sauté

Adapted from a recipe in the Casserole Cook Book, page 105.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.