January 13, 2006

Shrimp & White Wine

Shrimp, with lemon, garlic, herbs and white wine

1 TBSP extra virgin olive oil
1 TBSP lemon juice
1 TBSP white wine
1 garlic clove, minced
1/3 pound shrimp
dash marjoram
1 TBSP parsley

Whisk together olive oil, lemon juice, white wine and garlic. Toss shrimp in mixture. Cover and let stand in refrigerator 20-30 minutes.

in a large non-stick skillet, heat 1 additional TBSP olive oil over medium heat. Remove the shrimp from the marinade, reserving marinade, and add to skillet. Cook for about 3 minutes, or until bright pink. Remove the shrimp from the skillet. Add the marinade and marjoram. Reduce heat to medium and simmer for about 5 minutes.

Add the shrimp back to the skillet, heat through and toss with parsley. Serve immediately.

Notes: This came out light and lovely and was very easy to make. It could be served over rice or with pasta, but I had it straight up with some tasty garlic bread on the side.

Posted by Jennifer at January 13, 2006 9:19 PM | TrackBack
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