Shrimp with Chile-Lemon Butter Rachael Ray Shopping Ideas For You


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

Preparation In a large skillet, heat the EVOO, two turns of the pan, over medium to medium-high heat and melt the butter into it. Add the garlic, chili 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...

View full recipe at SpringPad


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