Friday, May 28, 2010

Gambero dell'Aglio - Garlic Shrimp

A friend recently shared an untried recipe with me for garlic shrimp. The ingredients sounded delicious and simple, however the cooking method was sure to produce overcooked shrimp with the texture of rubber balls. I changed the cooking menthod and here is the recipe I am came up with for perfectly cooked shrimp and kept the great taste of the original recipe.

Melt 3 to 4 tablespoons butter in a heavy skillet and saute 5 cloves of mashed garlic and 1 pound of frozen shrimp, shelled and deveined over medium high temperature. Add 2 tablespoons Meyer lemon juice (other lemon juice is fine too), and 4 tablespoons white wine (I use a particularly dry Pinot Grigio.) You want to reduce the liquids some while the shrimp cook.

Lower the heat and let the shrimp finish cooking. Once cooked, sprinkle chopped Italian parsley over shrimp and serve.
In our house, this serves 2 people.