Shrimp with Chile-Lemon Butter


  • Juice of 1 lemon
  • ½ cup dry white wine or 1/3 cup dry vermouth
  • 1/3 - ½ cup chopped flat-leaf parsley
  • Sea salt and pepper
  • 1 pound peeled, deveined jumbo shrimp
  • 1 red Fresno chile, thinly sliced
  • 5 - 6 cloves garlic, thinly sliced or chopped
  • + 2 more ingredients
    • 4 tablespoons butter, cut into pieces
    • 2 tablespoons EVOO

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium to medium-high heat and melt the butter into it. Add the garlic, chile and shrimp and toss them together in the pan until the shrimp are opaque and firm. Season with sea salt and pepper to taste. Stir in the parsley. 2. Deglaz...

View full recipe at SpringPad


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