This is a scrumptious recipe based on one from Food & Wine magazine – large shrimp prepared in the Venetian style with garlic, wine, butter, chili flakes and lemon zest. You could serve the shrimp with rice or pasta, but I think it’s especially tasty with polenta.
- 3 Tbsp extra-virgin olive oil
- 4 garlic cloves, peeled & thinly sliced
- 1/2 tsp crushed red chili flakes
- 1/2 cup dry white wine
- 3/4 cup lower-sodium chicken stock
- 2 pounds peeled and deveined raw large shrimp, preferably wild-caught from the Gulf
- 2 tsp lemon zest
- 1/2 tsp fine sea salt
- 1/4 cup unsalted butter, cut into pieces
- 1/2 cup finely chopped fresh flat-leaf parsley
- Heat oil, garlic, and red pepper a large, deep skillet over medium-low. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
- Add wine, and bring to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 5 minutes.
- Add stock, and return to a simmer; simmer for 3 minutes.
- Add shrimp, lemon zest, and salt. Cook, stirring often, until shrimp are slightly opaque, about 4 minutes.
- Sir in butter until melted. Remove from heat. Cover and steam the shrimp until just cooked through, about 2 minutes.
- Garnish with parsley, and serve immediately.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website