I’m tired of turkey. I still have turkey…yes from Thanksgiving. It’s headed to the freezer because I’ve had enough – think it’s time for some shrimp to mix it up! Was busy working on my wine class all day so I need something quick. And I’m hungry. I came across a youtube video about Hawaii. I’d like to go to Hawaii but mostly I want to eat their food! So here’s a twist on a Hawaiian style garlic shrimp. Easy, quick and tasty coupled with some left over cornbread dressing (yes I still have leftover cornbread dressing) and a salad is a perfect meal. Even the hubby like it!
½ – 1 lb. shrimp (used 41-50 size but can be any)
3 – 10 cloves of garlic, minced (used 7)
4 tbsp. butter
1/3 cup of white wine
1/3 cup of flour
Dash of salt
Sprinkle of cayenne pepper (optional)
Tops of 1 green onion (optional)
- Melt 2 tbsp. of butter over medium heat. When it starts foaming add garlic for 1 min.
- While heating, coat shrimp lightly with flour.
- Add shrimp in a single layer in pan for 1 – 2 minutes or until shrimp are pink.
- Flip and cook for an additional 2 minutes.
- Add wine, salt, cayenne, green onion and additional 2 tbsp. of butter scraping the bottom to create a sauce.
- Serve over rice or cornbread dressing and with a salad.