Aren’t we lucky to live on the Isle of Eight Flags, the birthplace of the modern shrimping industry. We eat shrimp at least once a week at our house (and sometimes more!) and this is our favorite dish, which we call “Go-To Shrimp.” It takes only 15 minutes to prepare and has many applications. You can serve it over pasta or rice, over baked potatoes, or on its own with crusty bread for dipping. You can add other vegetables like fresh spinach and peas, too – the possibilities are endless!
¼ cup butter
1 ½ teaspoon garlic (minced)
1 pound peeled and deveined medium shrimp
¼ cup green onions (chopped)
¼ cup dry white wine
⅓ cup heavy cream
2 tablespoons parsley (chopped)
2 roma tomatoes (plum, chopped)
1 pinch cayenne pepper
salt and pepper
Preparation: Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes. Stir the shrimp back into the sauce, and season to taste with salt and pepper. Sprinkle with parsley and serve.