Sauteed Coonstripe Shrimpsies

September 25, 2013

  1. Pour yourself a glass of white wine

  2. Heat ¼ cup olive oil in a wok or large saucepan

  3. Sautee 2-3 cloves of chopped garlic for about a minute

  4. Toss those bad boys in the pan (whole!), stir for another minute

  5. Pour about half a glass of your wine in the pan, cover

  6. Toss/cover/cook until they turn pink and opaque

  7. Add salt and pepper to taste, and a nice squeeze of lemon

For Italian: add butter to the shrimp, toss with cooked pasta, top with Italian parsley

For Asian: replace olive oil with sesame oil, and add a splash of fish sauce. I like to make a light salad with lettuce, red cabbage, cilantro, basil, mint, sliced red pepper, and scallions, and top that with cooked rice noodles. Toss in a sesame vinaigrette. Top with cooked shrimp, peanuts and cilantro. And sriracha, of course.


  • What about the shells? Embrace the mess! Use your hands.

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