Description
Yep, making a bowl of butter work.
Ingredients
- ⅓ cups Butter, Divided
- 6 whole Jumbo Shrimp, Peeled, Deveined, Tails On
- Salt To Taste
- 3 cloves Minced Garlic
- ½ cups White Wine
- 1 Tablespoon Chopped Fresh Parsley
- 1 Tablespoon Chopped Fresh Oregano
- 1 Tablespoon Lemon Juice
- 1 cup Microgreens
- Bread And Sliced Tomatoes, For Dunking And Serving
Preparation
Preheat a medium-sized skillet over medium-high heat with a dab of the butter. When skillet is very hot, add shrimp in one layer. Sprinkle the shrimp with salt. Cook the shrimp for about 90 seconds, then flip when browned. Cook for 1 minute more, then scoot the shrimp to the edge of the skillet and add the garlic.
Cook garlic in the center of the skillet for 1 minute, stirring, then remove the shrimp to a bowl for serving (so that it doesn’t overcook while you finish the sauce). Pour wine into the skillet and stir to deglaze the pan. Let wine reduce by about half (this should happen quickly since the pan is very hot), then add remaining butter, chopped herbs, and lemon juice.
Stir butter into wine mixture just until it melts. Pour butter herb mixture over the shrimp. Top with the microgreens and use the bread and tomatoes to make crostini. Extra bread for dipping is a must.
Enjoy!
