Recipe courtesy of Marcela Valladolid
Episode: Day of the Dead
Print
Total:
18 min
Prep:
8 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons butter
  • 1 pound medium shrimp, peeled and deveined, tail on
  • Salt and freshly ground black pepper
  • 1/4 cup minced onion
  • 8 garlic cloves, minced
  • 3 tablespoons white wine
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh parsley leaves
  • Serving suggestion: cooked white rice

Directions

Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

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