Gulf Shrimp with Lemon & Garlic
Our Wild Caught Gulf Shrimp comes headless, peeled, deveined and packed in a convenient 2lb bag for quick and easy weekly meals. Create this easy meal in just 20 minutes by simply seasoning it with lemon, garlic, green onions and white wine then stir-frying with slivered almonds!
Ingredients
- 2lbs Wild Caught Gulf Shrimp
- 2/3 cup olive oil
- 1/2 cup lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp butter
- 1 clove garlic - sliced
- 1/2-1 cup blanched slivered almonds
- Tabasco sauce to taste
- 1/2 cup dry white wine or dry vermouth
- 1 tbsp finely chopped green onion tops
- Prep time
- 10 minutes
- Cook time
- 10 minutes
Instructions
- In a nonreactive dish or bowl, such as glass, ceramic or stainless steel, combine olive oil, lemon juice, salt and pepper.
- Add shrimp and let marinate for 1 hour. Reserve marinade and set aside.
- Melt butter in a large skillet, then add sliced garlic and shrimp.
- Stir-fry the shrimp over medium heat until pink. Remove and discard garlic and place shrimp on a warm plate to keep warm.
- Saute slivered almonds in butter until lightly browned. Add marinade, Tabasco to taste and white wine or vermouth. Bring to a boil and stir often.
- Pour sauce over shrimp and sprinkle with green onions.
- Serve over hot cooked rice and enjoy!
