Garlic Parsley Shrimp

Garlic-Parsley Shrimp

¾ lb. raw large shrimp, peeled and deveined

¾ tsp kosher salt

1 tsp minced fresh ginger

2 garlic cloves, minced

1 small jalapeno, seeded and minced (optional)

2 tsp olive oil

¼ cup dry white wine

¼ cup chopped fresh parsley

2 Tbsp. unsalted butter

Toasted baguette slices

Quarter shrimp by halving lengthwise and then crosswise. Place in a colander, and sprinkle with salt. Massage shrimp with salt; let stand in sink 5 minutes. Rinse shrimp; shake colander to remove excess water. (You’ll want a little residual water).

Transfer shrimp to a bowl; toss with ginger, garlic, and jalapeno. Heat oil in a medium skillet over medium heat until it shimmers. Add shrimp mixture; cook stirring occasionally, until just cooked through, about 3 minutes. Add wine and cook stirring occasionally until half of wine has evaporated, about 2 minutes. Stir in parsley and butter; cook until butter melts. Spoon over toast.

(www.cookinglight.com)

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