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.
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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.