Garlic Wine Shrimp

The finished product

So I decided this week that I wanted to take on a recipe that I hadn't made before. You know, one of those recipes that I had pinned on Pinterest forever ago and never made. So I had bought some fresh shrimp at the supermarket and found this recipe while scrolling though my never ending food board on Pinterest. You can find the link here to the original recipe. Now granted, I tweaked this recipe a bit because I didn't have exactly what it called for and didn't want to make another trip to the store, but it turned out pretty good.

Granted, its not the best shrimp recipe in the world (I'll have to do my favorite one in a later post) but it was a quick and easy meal, and it even got my picky eater boyfriend to try shrimp (because it had the word 'Garlic' in the title which he loves). So here's how you make it for a quick, easy dinner that's pretty yummy.

So for this recipe, you'll need shrimp, olive oil, wine, onions, garlic, chicken stock, lime juice, butter, salt, pepper, basil, paprika, parsley, and parmesan.

So to start out you need to chop up some onions. The recipe called for one medium onion, I only had small onions so I used two. It just depends on your preference of onion flavor use more if you love onions, use less if you don't.

If you're anything like me and onions make you cry uncontrollably
and makes it feel like you're eyes are burning
 try chewing a piece of gum while cutting them, it works for me

So next I took a break from the onions to work with my shrimp, you'll need about a pound of shrimp. When I went to the store, medium precooked shrimp were on sale at the fresh seafood section so that's what I got. I really like the fresh shrimp because I can get exactly how much I want. Also I like precooked because I can just throw it in the pan and don't have to worry about the cook times, all it needs is to be heated up and it still absorbs the flavors from the dish. Now this is just a personal preference but I do not like the tails on my shrimp when I put them in a dish, so I take them off in three simple steps that leave the most shrimp on the tail.

First, using a paring knife, insert it into the shrimp tail if the knife facing sideways

Second, twist the knife so that the sharp side faces down

Third, push down and pull the outside shell of the tail of with the knife

So taking the tail off the shrimp might take a couple tries, but I like it so much better than having to pick the shrimp out of my dish to eat them individually so I don't eat the tail.

So next, you take a pan and heat up a couple tablespoons of olive oil in it on medium-high heat. I have this great olive oil from a place up in Blue Ridge, Georgia that I like to use, but regular olive oil is fine also.

After the olive oil is heated up its time to add in the onions and garlic. I used garlic that was pre-minced, just because whenever I cut up garlic my hands smell like it for days afterwards and I haven't figured out a way to get rid of the smell (if anyone has suggestions about how to get garlic smell off your hands leave it in the comment section!). So if you use fresh garlic, cut it up with the onions, or if you're like me just add it into the pan. So you use about three cloves worth of garlic, if you use the pre-cut garlic it should give a ratio for how many teaspoons equal a clove of garlic. So you'll need about three cloves of garlic in with the onions.

So you let the onions and garlic cook for about a minute. Make sure that you watch it because you don't want the garlic to burn. Then you add the shrimp in.

 So you stir the shrimp in and let that cook for a couple minutes then you add in 1/2 cup of wine, 1tsp basil, 1/4tsp paprika, and 2tbsp chicken stock. Okay so here's a part where I changed some things. The original recipe called for pepper flakes and chicken base, neither of which I had or wanted to run out for, so I substituted them for paprika and chicken stock. Also the recipe calls for white wine and I had a just enough Moscato left over to use for the recipe, so I used that rather than opening up a whole new bottle of dry white wine.

So you stir that up and let it come to a boil. Then add in 3 tbsp of butter, 1 1/2 tbsp of lime juice, and salt and pepper to taste. The original recipe called for lemon juice, I only had lime, so I used lime instead of lemon. 

So you let this cook until the butter has melted and bring it back to a bubble. Then you sprinkle 2 tbsp of parsley on top and 2 tbsp of parmesan on top, mix it in and take the pan off the burner. 

Now you just mix it in with your starch of choice. The original recipe called for it to be mixed in with rice, I really like angel hair pasta, so that's what I used. 

Then you just mix it all up and it's ready to serve! It was a pretty yummy, fast, and easy dinner and I even had a little left over to heat up tomorrow for lunch!

Yummy!

Garlic Wine Shrimp

Adapted from food.com

2 tablespoons olive oil

1 medium onion or 2 small onions

3 cloves garlic

1 pound of shrimp

1/2 cup of any white wine

1 teaspoon basil

1/4 teaspoon paprika

2 tablespoons chicken stock

2 tablespoons butter

salt and pepper to taste

1 1/2 tablespoons lime/lemon juice

2 tablespoons parsley

2 tablespoons parmesan

Instructions

Heat olive oil over medium-high heat

Add garlic and onions and cook for one minute

Add in shrimp, cook for two minutes

Add wine, basil, paprika, and chicken stock, bring to a boil

Add butter, lime/lemon juice, and salt and pepper to taste

Sprinkled parsley and cheese on top and stir in

Serve over pasta

Makes about 2 servings